Grillad sparris & labneh flatbröd med saltad mandel dukkah

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1. 1
   Start by making the labneh. Mix the Greek yogurt with 1 tsp sea salt flakes, then pour into a sieve lined with a clean muslin cloth and set over a bowl. Chill for at least 1 hr. Will keep chilled overnight.
2. 2
   For the dukkah, heat the oven to 190C/170C fan/gas 5. Mix the almonds with the seeds on a lined baking tray. Season with salt and pepper, then bake for 6-8 mins. Leave to cool completely on the tray.
3. 3
   Put a wide frying pan over a medium-high heat. Drizzle in the olive oil and scatter in the asparagus. Cook for 5-6 mins, stirring, until charred and beginning to soften. Add the garlic, butter and dill. Stir well, turning the heat off when the butter begins to brown and smell nutty.
4. 4
   To assemble, spread the labneh over a warmed flatbread, top with the asparagus, a sprinkling of dukkah and the extra dill sprigs.