Roasted zucchini with labneh, za’atar and pine nuts

October 9, 2017
Roasted zucchini with labneh, za’atar and pine nuts

Recipe extracted from Olami, written by  Nirit Saban

About Olami

“Olami was established in 2016, but has been running as a catering and deli kitchen for the past six years under the former name of Sababa. With the new name change I decided to create a global menu, combining my love for travel, different cultures, art, dance and music and using food as a medium and a base to create, recreate and explore.I am constantly inspired by things around me which is so important; acknowledging the magnitude of life itself has taken me 360 degrees in all aspects of food and food preparation and yet what my heart desires and craves almost always is the simplest, most wholesome glorious meal.”

Roasted zucchini with labneh, za’atar and pine nuts


  • 1 kg zucchini, peeled and cut into chunks
  • 4 tablespoons marinating oil (see page 20)
  • Handful of pine nuts
  • 200 ml labneh/full cream
  • Greek yoghurt
  • 1 tablespoon za’atar
  • Juice of 1 lemon
  • 4 tablespoons olive oil
  • Handful of chopped parsley



Marinate the zucchini with the marinating oil just before roasting and roast on a baking tray with baking paper for 15 minutes at 200°C, remove and leave on the baking tray until ready to plate.


In a small saucepan toast the pine nuts until golden brown, stirring with a wooden spoon continuously to avoid burning.


In a flat serving dish, spread the roasted zucchini chunks loosely, add dollops of the labneh/yogurt in


between the chunks, sprinkle the za’atar evenly, then the pine nuts. Squeeze lemon juice over the dish and drizzle olive oil evenly. Lastly finish with the chopped parsley.

Olami is available at all major bookstores from mid-October and will retail for R330.

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