lunch
Roasted Carrots with Harissa & Labneh
Labneh and roasted vegetables is a beautiful Middle Eastern combination; the contrast between the cool creamy labneh and the spiced hot carrots is genuinely lovely.
5 min prep · 25 min cook · 30 min in total · serves 2
What you need
- 6 medium carrots, halved lengthways
- 2 tbsp harissa paste
- 200g labneh or thick Greek yogurt
- 2 tbsp dukkah
- Fresh mint and flat-leaf parsley
- Olive oil, honey, lemon
What to do
- 1Toss carrots with harissa and oil; roast at 200°C / 400°F for 25 min.
- 2Spread labneh on a plate; drizzle olive oil and lemon over.
- 3Arrange carrots; drizzle honey; scatter dukkah and herbs.
