Stir-Fried Spring Greens with Labneh

1. Peel and crush 1 garlic clove. Drain and finely chop the anchovy fillets. Zest the lemon, then squeeze the juice from it. Set aside. Slice the spring greens leaves off their woody cores. Finely shred the leaves. Trim the roots and any ragged greens off the spring onions. Finely slice them on the diagonal. Trim the leaves off the radishes, if necessary. Finely slice the radishes. If you're using a large radish, top and tail it then finely slice. Finely chop a handful of chervil or dill.

2. Warm 1 tbsp olive oil in a deep frying pan or wok. Add the garlic and anchovy fillets. Fry, stirring, for 1 min till aromatic. Add the cumin seeds and fry, stirring, for 30 secs.

3. Add the shredded spring greens and spring onions with a splash of the lemon juice. Cook and stir over a high heat for 3-4 mins till the greens are soft and a little scorched at the edges.

4. Add the radishes and most of the chopped chervil or dill. Fold together to mix well. Take off the heat. Taste and add some salt and pepper, or a splash more lemon juice if you think it needs it. Transfer to a seving plate. Top with spoonfuls of labneh and scatter over the remaining chervil or dill and the lemon zest. Crack over some black pepper. Drizzle over a little olive oil, and serve.