Roasted Carrots with Labneh, Dukkah and Mixed Herb Oil Recipe
by GBC Kitchen
4
60 minutes
Ingredients

Labneh

  • 500g of yoghurt
  • 500g of carrots, cut in half lengthways
  • salt
  • neutral oil
  • mixed herb oil, to serve

Dukkah

  • 1 tbsp of sesame seeds
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp of hazelnuts
  • 1 tsp flaky sea salt
Method
1

Combine the yoghurt with a pinch of fine salt and mix well. Transfer to a brand new jay cloth or piece of muslin and tie at the top to secure. Hang the yoghurt over a bowl (or place into a sieve) and allow to drain overnight if possible, or for at least a few hours

  • 500g of yoghurt
  • salt
2

Preheat the oven to 200ºC/gas mark 6

3

Cook the carrots in boiling salted water for 5 minutes, then drain

  • 500g of carrots, cut in half lengthways
4

Toss the carrots with a splash of oil, then roast for 30–40 minutes, or until tender and beginning to caramelise

  • neutral oil
5

Toast the sesame seeds in a dry pan, then set aside

  • 1 tbsp of sesame seeds
6

Toast the cumin, coriander and fennel seeds in a dry pan until fragrant, taking care not to burn them

  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
7

Combine the spices and seeds with the hazelnuts in a pestle and mortar and bash until you have a coarse powder - there should be chunkier pieces and finer pieces. Mix in the sea salt

  • 1 tbsp of hazelnuts
  • 1 tsp flaky sea salt
8

Spread the labneh on a serving plate and top with the carrots and dukkah. Drizzle over the herb oil to serve

  • mixed herb oil, to serve