Roasted Dutch Carrots with Whipped Labneh

  • 4 SERVINGS
  • 30 minutes

Ingredients

  • 2 bunches dutch carrots
  • 1 cup Onion & Chive Labneh 
  • 2 tbsp olive oil 
  • 1 tbsp honey 
  • 1 tsp cumin seeds 
  • Zest of 1 lemon 
  • Salt & pepper 
  • Pistachios or almonds, roughly chopped
  • Fresh mint 

Methods

  1. Toss carrots with olive oil, honey, cumin, salt & pepper.
  2. Roast at 200°c for 20-25 mins until caramelised.
  3. Whip labneh with a splash of olive oil and lemon zest.
  4. Spread labneh on a plate, top with carrots.
  5. Finish with nuts and mint.

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