Roasted spiced carrots & labneh
- Esther Clark
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
plus overnight draining
A star rating of 5 out of 5.2 ratingsRate
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Serve roasted spiced carrots on a deliciously creamy, cool bed of thick labneh (strained yogurt). In this recipe you can make your own labneh
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g natural yogurt
-
½ small bunch of dill
finely chopped
-
250g baby carrots
halved lengthways if large
-
½ tbsp olive oil
-
1 tsp za’atar
-
1 tsp coriander seeds
crushed
-
extra virgin olive oil
for drizzling
-
chilli flakes
for sprinkling (optional)
-
crusty bread
to serve
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Nutrition: Per serving
- kcal172
- fat11g
- saturates2g
- carbs9g
- sugars3g
- fibre2g
- protein9g
- salt1g
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Method
-
step 1
Spoon the natural yogurt into the middle of a double layer of muslin, then tie the ends at the top using kitchen string. Hang the muslin sack over the tap and leave to drain into the sink overnight.
-
step 2
The next day, tip the labneh into a bowl and stir in ½ tsp fine sea salt and most of the dill.
-
step 3
Heat the oven to 220C/200C fan/gas 8. Toss the carrots, olive oil, za’atar and coriander seeds together on a baking sheet and arrange in a single layer. Roast for 15-20 mins, or until tender. Season.
-
step 4
Spread the labneh over a serving plate and top with the carrots. Scatter with the rest of the dill, then drizzle with extra virgin olive oil and sprinkle over some chilli flakes, if using. Serve with crusty bread.
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A star rating of 5 out of 5.2 ratings
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