Avocado, labneh, roasted carrots & leaves

Avocado, labneh, roasted carrots & leaves

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(1 ratings)

Prep: 20 mins Cook: 30 mins plus overnight chilling

Easy

Serves 2

Making your own low-fat soft cheese – labneh – from bio yogurt is surprisingly easy. It’s delicious in salads like this but also in wraps, as a dip or on baked sweet potato

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal370
  • fat25g
  • saturates5g
  • carbs21g
  • sugars19g
  • fibre9g
  • protein9g
  • salt0.3g
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Ingredients

  • 200g full-fat bio yoghurt
  • grated zest 1 lime, plus 1 tbsp juice, cut into wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ small pack coriander leaves, finely chopped
  • 300g carrots, cut into batons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • ½ tsp ground cumin
  • 1 ripe but firm avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 50g bag mixed salad leaves
  • 1 tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)

Method

  1. To make the labneh, mix the yoghurt, lime and coriander together in a bowl. Line another small bowl with a square of muslin. Spoon the yogurt mixture into the bowl, pull up the ends of the muslin and tie the yoghurt into a ball. Tie the ends of the muslin onto a wooden spoon and suspend over a bowl or jug. Place in the fridge overnight to strain.

  2. Heat oven to 200C/180C fan/gas 6. Toss the carrots with 1 tsp of the oil, 2 tsp of the lime juice, the cumin and lots of ground black pepper. Tip onto a foil-lined baking tray and roast for 20 mins. Turn the carrots and return to the oven for a further 10 mins or until tender and lightly browned. Set aside.

  3. Cut the avocado in half and remove the stone. Scoop out the flesh from each half in one piece with a serving spoon. Slice on a chopping board, then toss with the remaining lime juice.

  4. Untie the labneh and spread it over two plates, top with the salad leaves, carrots and avocado. Drizzle over the remaining oil, sprinkle with the seeds and serve with lime wedges.

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Comments, questions and tips

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sl230l
9th Jan, 2016
5.05
Absolutely delicious! Tried as part of the winter diet plan. This was deceptively filling, was super tasty, and felt very clean. Definitely will be making again.
Smudge1969's picture
Smudge1969
23rd Jan, 2016
Is there a substitute for Avocado, I cannot have it as it makes me very poorly, after eating it. I would be grateful for any tips, as to what to have in its place, with meals??? And as Guacamole is made with Avocado, is there a substitute for that as well??? Thanks in advance
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
If you can't tolerate avocado you could roast chunks of red pepper with the carrots instead for this recipe. As an alternative to avocado in guacamole we sometimes use frozen peas. Blitz about 200g thawed peas to a puree then add the usual tomato, fresh coriander, lime and shallot or red onion to taste.
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