Roasted carrots on creamy labneh
Caramelised in honey and seasoned with a touch of aromatic cinnamon, they’re served on creamy labneh and finished with a crunchy mix of panko and hazelnuts.
Ingredients
Roasted carrots
- 600 g carrots
- 1 tbsp honey
- 1 tbsp olive oil
- ½ tsp dried thyme
- salt to taste
- pinch of cinnamon (optional)
- parsley (for sprinkling)
Labneh
- 500 g tbsp Greek yoghurt
- salt to taste
Topping
- 2 tbsp panko (or breadcrumbs)
- 2 tbsp chopped hazelnuts
- 1 tsp butter
- salt to taste
Instructions
- Prepare the labneh a day ahead. Mix the Greek yogurt with salt. Line a sieve with a clean cheesecloth or muslin and place it over a bowl. Transfer the yogurt to the sieve and cover. Refrigerate for 8–12 hours – the whey will drip into the bowl. The longer you strain the yogurt, the thicker your labneh will be.
- Preheat the oven to 200°C.
- Marchewki umyj, odetnij zielone końcówki i obierz. Następnie przekrój je wzdłuż na połówki lub ćwiartki - w zależności od ich grubości.
- Place the carrots in a baking dish, drizzle with the honey mixed with olive oil, then sprinkle with thyme, cinnamon and salt. Roast for 15–20 minutes, until the carrots are tender and lightly caramelised.
- In a small pan, melt the butter. Add the panko, chopped hazelnuts, and a pinch of salt. Toast, stirring frequently, until the mixture turns golden and crispy.
- Spread the labneh on plates, arrange the roasted carrots on top, and finish with the topping and some chopped parsley. You can drizzle the dish with a little browned butter or olive oil before serving.
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