Heat the oven or pan: Preheat your oven to 450°F (230°C). If pan-charring, set a large cast-iron skillet over medium-high heat and let it get hot.

Prep the broccoli: Cut broccoli into medium florets with some stem attached. Peel thick stems and slice them into coins so nothing goes to waste.

Season well: Toss broccoli with 2 to 3 tablespoons olive oil, a generous pinch of salt, black pepper, and red pepper flakes if using. Add garlic if you like a more pronounced savory note.

Char it: Roast on a large sheet pan, spread out so pieces don’t steam. Cook 15–20 minutes, flipping once, until edges are deeply browned and crispy. For a skillet, cook undisturbed for 3–4 minutes per side until charred and just tender.

Prep the labneh base: In a shallow bowl, spread the labneh into a swoosh. Drizzle with 1 tablespoon olive oil, sprinkle with a pinch of salt, and dust with half the za’atar. Add a little lemon zest for fragrance.

Finish the broccoli: Once charred, toss broccoli with a squeeze of lemon and a small drizzle of olive oil. Taste and adjust salt and pepper.

Plate it: Pile the hot broccoli over the labneh. Sprinkle remaining za’atar, herbs, and toasted seeds or pine nuts on top. Add extra lemon zest if you love citrus.

Serve: Bring it to the table with warm flatbread or pita. Eat immediately while the broccoli is crisp and the labneh is cool and creamy.