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Roasted Carrots with Harissa & Labneh

Caramelised roasted carrots with harissa, over cool labneh, scattered with dukkah and fresh herbs.

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Method

  1. 1Toss carrots with harissa and oil; roast at 200°C / 400°F for 25 min.
  2. 2Spread labneh on a plate; drizzle olive oil and lemon over.
  3. 3Arrange carrots; drizzle honey; scatter dukkah and herbs.

Why it might be useful today

A gentler plate for days when digestion is already taking up space.

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.

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