- 200g full-fat bio yoghurt
- grated zest 1 lime, plus 1 tbsp juice, cut into wedges, to serve
The same shape, but smaller than…
- ½ small pack coriander leaves, finely chopped
- 300g carrots, cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp cold-pressed 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
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)
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.
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.
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.
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.
Pack it upFor a packed lunch, leave the carrots to cool completely, then pack into two plastic jars or lidded containers. Top with the labneh, then the avocado and salad leaves. Finish with the oil and seeds. Cover, chill and eat within 24 hours.