Saffron Roasted Peppers and Tomatoes, Crispy Chickpeas and Buckwheat with Labneh

Name: Saffron Roasted Peppers and Tomatoes, Crispy Chickpeas and Buckwheat with Labneh
Ingredients: 4 red peppers, halved and deseeded; large handful of small mixed tomatoes (approx. 20); few sprigs of thyme; 1 tablespoon harissa; large pinch of saffron threads; 2 cloves garlic, sliced into thin chips; 4 tablespoons olive oil, plus a glug for frying; 1 tablespoon balsamic vinegar; 1 tablespoon soft brown sugar; 1⁄2 x 400g tin chickpeas, drained and rinsed (120g drained weight); 2 tablespoons buckwheat; small bunch of coriander, finely chopped; sea salt; pepper; 1kg natural yoghurt; 1 teaspoon sea salt; 4 tablespoons olive oil; 1 teaspoon fennel seeds; 1 teaspoon nigella seeds; 2 teaspoons coriander seeds, crushed; 1 teaspoon cumin seeds; 2 teaspoons roughly chopped pine nuts; 2 teaspoons chopped hazelnuts; 1 teaspoon chilli flakes

www.anotherpantry.co.uk

Savor vibrant saffron roasted peppers and tomatoes, crispy chickpeas and buckwheat with labneh—perfect for sharing. Enjoy complementary flavors and textures in every bite. Serves 6-8.

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