Roasted grapes pair perfectly with our fresh and acidic labneh. But THE surprise are the fennel seeds. With its distinct aroma, it gives this plate an exuberant exotic flavor.

Labneh with roasted grapes, balsamic vinegar and fennel seeds

Remove 500 grams of ‘not too large’ red grapes from the stalks. In a low baking dish lined with baking paper, mix the grapes with balsamic syrup, salt, pepper, olive oil and fennel seeds. Put in a very hot oven or under a heated grill for 15 minutes. Bake until the first grapes begin to burst open.

Let cool for 10 minutes, then spoon the grapes over a plate of labneh. Remove all caramel baking residues from the baking sheet and spoon them over the labneh as well.

Finish with a little balsamic syrup, olive oil and almond flakes.

Bake the grapes until the first ones start to burst open. The juices will caramelize on the baking sheet and become an aromatic dressing to go with the labneh.

Usually I would say “feel free to substitute with something else” but in this case the fennel seed is the surprise of the recipe. Available at Delhaize or online.