Method

• 1.
  To make the labneh, line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover yoghurt and chill for 4 hours or until firm.
• 2.
  Preheat the oven to 200°C. Grease a baking tray and line with baking paper.
• 3.
  Place chopped broccolini and spinach in a food processor and whiz until finely chopped. Add almond meal, eggs and 1/2 tsp salt flakes. Pulse until just combined.
• 4.
  Spread broccolini mixture evenly over prepared tray to create a layer about 4mm thick. Bake for 25 minutes or until firm. Remove from oven and stand until completely cooled.
• 5.
  Heat a chargrill pan to high heat. Toss whole broccolini and oil in a bowl, then grill for 3 minutes on one side. Turn and grill for a further 2 minutes or until grill marks appear. Transfer to a plate and set aside to cool slightly.
• 6.
  Meanwhile, for the kefir dressing, combine all ingredients in a bowl.

• 7.
  To serve, transfer flatbread spread with labneh to a platter and top with beetroot and grilled broccolini. Drizzle with kefir dressing and scatter over baby mint.