Saffron Roasted Peppers and Tomatoes with Crispy Chickpeas and Labneh

Embracing the vibrant colours and flavours of the Mediterranean, this dish combines the aromatic essence of saffron with the rich textures of roasted vegetables and crispy chickpeas. Topped with creamy labneh, it’s a perfect blend of tang, crisp, and smoothness—a dish that’s as delightful to the eyes as it is to the palate. Ideal for a refreshing summer meal or a warm, comforting dish in the cooler months, it’s versatile and utterly delicious.



  • 2 large red bell peppers, sliced into strips
  • 250g cherry tomatoes
  • 1 large red onion, thinly sliced
  • 400g can chickpeas, drained and dried
  • 2 tablespoons olive oil
  • 1/2 teaspoon saffron threads
  • Salt and pepper, to taste
  • 200g labneh
  • Fresh herbs (such as parsley or coriander), for garnish





  1. Preheat your oven to 200°C. In a large bowl, combine the bell peppers, cherry tomatoes, and red onion. Drizzle with 1 tablespoon of olive oil and sprinkle saffron threads over the top. Season with salt and pepper, then toss to coat evenly.
  2. Spread the vegetables on a baking tray and roast for 20 minutes, or until tender and slightly charred.
  3. Meanwhile, toss the chickpeas with the remaining olive oil and a pinch of salt. Spread them out on a separate tray and bake alongside the vegetables for the last 15 minutes, or until crispy.
  4. To serve, spread labneh on a platter, top with the roasted vegetables, crispy chickpeas, and garnish with fresh herbs.


A simple yet sophisticated dish that balances the sweetness of roasted vegetables with the tang of labneh and the crunch of chickpeas. Whether as a side dish or a light main, it promises to be a delightful culinary experience.