Roasted Capsicum Labneh Plate

Name: Roasted Capsicum Labneh Plate
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Middle Eastern

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Sides

Creamy labneh topped with roasted capsicum, cherry tomatoes, and a lemon garlic dressing. Simple, vibrant, and perfect for sharing.

PREP TIME

10 minutes

COOK TIME

25-30 minutes

SERVES

About this recipe

This roasted capsicum labneh plate is one of those dishes that looks special but is actually very easy to make. I roast the capsicums and cherry tomatoes until they are soft and sweet, then layer them over creamy labneh for a simple but beautiful finish. The contrast between the warm vegetables and the cool labneh works every time.

What really makes this roasted capsicum labneh plate shine is the Middle Eastern touch. The labneh adds richness, while the dukkah and sumac are flavours I simply can’t go without. They bring crunch, tang, and depth, and they balance the sweetness of the roasted vegetables perfectly.

If you love capsicum dishes, my charred capsicums with garlic dressing is another simple side that never fails. And if you’re after something more snack-style, my charred capsicum bruschetta is a great option, with toasted bread, garlic butter, and sweet capsicum piled high. Both are easy, flavour-packed recipes that work for sharing or entertaining.

Ingredients

Roasted Vegetables

5 mini red capsicums, or 2 small red capsicums
250 grams cherry tomatoes on the vine
Olive oil
Salt
Black pepper

Labneh Base

Labneh
Dukkah
Sumac

Lemon Garlic Dressing

1 garlic clove, crushed
Zest of 1 lemon
1 tablespoon lemon juice
1–2 tablespoons olive oil
Small handful parsley, finely chopped
Salt to taste

Notes from Rouba

Covering the capsicums while warm makes peeling much easier
I always go generous with dukkah and sumac — they bring the dish together
This works well made ahead and assembled just before serving

Method

Step 1. Roast the vegetables

Preheat the oven to 200°C - fan-forced (390°F).

Place the capsicums and cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt. Roast for 25–30 minutes, or until softened and lightly caramelised. Once roasted, place the capsicums in a plastic bag or cover them while warm to help loosen the skins, then peel. If you’re using mini capsicums, you can leave them whole as they are small and look great. If using small capsicums, cut them in half or into thirds, depending on their size.

Step 2. Prepare the dressing

Spread a generous layer of labneh onto a serving plate. Sprinkle with dukkah and sumac.

Place the garlic, lemon zest, lemon juice, olive oil, parsley, salt, in a small bowl. Mix well until combined, then taste and adjust the seasoning if needed.

Step 3. Assemble the dish

Place the roasted capsicum and cherry tomatoes over the top. Finish by drizzling the lemon garlic dressing evenly over everything.

A FEW THINGS YOU’LL WANT TO KNOW

Can I skip peeling the capsicums?
No, it’s best not to. Once roasted, the skins don’t taste great and can be a bit tough, especially when served over labneh. Peeling them gives a much softer texture and cleaner flavour.

What’s the difference between mini capsicums and small capsicums?
Mini capsicums are quite small — usually only about twice the size of a cherry tomato. They look great left whole once roasted and peeled. Small capsicums are larger and are best cut into halves or thirds after roasting and peeling, depending on their size.

Can I make this ahead?
Yes. You can roast the vegetables and prepare the dressing earlier, then assemble everything just before serving.

Do I have to use dukkah and sumac?
No, you don’t have to. These are my favourites and I rarely skip them, but you can use your own favourite seasoning instead. Add as much or as little as you like.

Is this gluten-free?
Yes, as long as your dukkah is gluten-free. You can also skip the dukkah altogether and just use sumac.

What about the juices left on the tray?
Use them. The capsicums and tomatoes release a lot of flavour as they roast. If there’s any juice left on the baking paper or tray, drizzle it over the dish at the end — it adds so much extra flavour.

What else can I serve this with?
It’s great with warm flatbread, spooned onto toast, or served alongside grilled meats or fish.

How to make Labneh here