Honey Roasted Carrots with Labneh and Pomegranate

Allyse Wafer

Ingredients

2 bunches baby carrots (washed thoroughly and peeled)

1 Tbsp honey

Mount Zero Extra Virgin Olive oil

Mount Zero pink lake salt

Seeds from 1/4 a pomegranate

Labneh (prepare one day ahead)

500g plain full-fat Greek yogurt

1 tsp salt flakes

Muslin cloth or Chux cloth

Method

Sticky roasted carrots with the hum of honey, creamy labneh and the pop of pomegranate seeds come together to make a lovely side. I often finish this dish off with some toasted hazelnuts. 

Labneh

Stir the yogurt with the salt flakes. Place a chux cloth or piece of muslin cloth in a fine sieve above a bowl. Put the yogurt and salt mixture into the cloth and tie up with some string. 

Leave in the fridge overnight. 12-24 hours will yield a soft, creamy texture that is ideal for this recipe.

Pre-heat the oven to 180. Place the washed and peeled baby carrots into a roasting dish. 

Add olive oil, honey and salt and pepper to season, ensuring the carrots are well coated. 

Roast the carrots in the oven until tender and caramelized (approx. half an hour).

Using a spatula, spread the labneh onto the base of a serving dish.

Place the carrots on top of the labneh, add the pomegranate seeds and drizzle with a little extra virgin olive oil. 

Add some freshly chopped flat leaf parsley for colour if desired.

 

 

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Sticky roasted carrots with the hum of honey, creamy labneh and the pop of pomegranate seeds come together to make a lovely side. I often finish this dish off with some toasted hazelnuts.
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