The BBC Good Food logo
Avocado, labneh, roasted carrots & leaves

Avocado, labneh, roasted carrots & leaves

By
Rating: 5 out of 5.1 rating
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal370
fat25g
saturates5g
carbs21g
sugars19g
fibre9g
protein9g
salt0.3g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
PACK IT UP

For 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.

Goes well with

Recipe from Good Food magazine, December 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content