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Salt Baked Vegetables

Prep Time:20 Minutes
Cook Time:1 Hours

Nutritional Information

The salt crust holds in all the moisture from the vegetables and will make them really tender.


  • 18 oz AP Flour
  • 7 oz Salt
  • 3 ea egg whites
  • 2 1/4 lb. Vegetables
  • 18 oz thick full-fat Greek yogurt
  • 1 ea lemon, zest and juice
  • 2 oz shelled pistachios
  • 1 bunch cilantro
  • A few fresh mint sprigs, leaves picked
  • 1 tablespoon lemon juice
  • 3 1/2 oz extra-virgin olive oil


  • 1. First make the labneh: mix the greek yogurt with the lemon juice and ½ tsp sea salt, then spoon into a sieve lined with cheese cloth set over a bowl. Fold the cloth over the top of the yogurt to cover and set aside to drain for at least 1½ hours. When ready to serve, squeeze out as much liquid from the thickened yogurt as possible.
  • 2. Mix the flour and salt in a large bowl. Add the egg whites and 200ml cold water and quickly mix to form a dough (if it’s too stiff, add a little extra water). Knead in the bowl for a minute or so, form a smooth ball, then flatten into a disc. Wrap in cling film and chill for 30 minutes.
  • 3. Heat the Egg to 350ºF with platesetter for indirect heat.
  • 4. Roll out the dough on a lightly floured surface to a thickness of about 1cm. Put each vegetable on the dough and cut out shapes about 2½ times the size of each vegetable. Using your hands, wrap the dough around each vegetable and press the edges together to seal. Use a little water on the end of your finger as glue if necessary.
  • 5. Put the dough-wrapped veg on a baking tray lined with baking paper and bake for 
1 hour until the dough is hard and the veg inside are tender (test with a skewer).
  • 6. Finely chop the pistachios, coriander and mint, then put in a bowl. Stir in the lemon juice, and olive oil then season to taste. Once the veg are cooked, slice open the salt crust and discard the tops. Cut the vegetables into bite sized pieces and top with labneh herbs and nuts.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828