Roasted carrots with labneh, dukkah and mixed herb oil
- Side
- 4
- 60 minutes plus time for the yoghurt to strain overnight
Mixed herb oil looks so pretty when poured over a light, creamy base such as this labneh, which is very easy to make at home. You could top with your favourite roasted vegetables - aubergines, courgettes and onions would all be lovely. Here we’ve used carrots and garnished them with some dukkah, for extra pops of spice. Make your own mixed herb oil by following our recipe.
Ingredients
Metric
Imperial
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
Equipment
- Muslin cloth
Method
Preheat the oven to 200ºC/gas mark 6
Cook the carrots in boiling salted water for 5 minutes, then drain
- 500g of carrots, cut in half lengthways
Toss the carrots with a splash of oil, then roast for 30–40 minutes, or until tender and beginning to caramelise
- neutral oil
Toast the sesame seeds in a dry pan, then set aside
- 1 tbsp of sesame seeds
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
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
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
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