bohemianwanderer – This roasted carrot and labneh dish is a simple yet elegant recipe that balances sweetness, spice, and freshness. It works well as a side dish or a light vegetarian main. Preparation is quick, while the oven does most of the work. The dish serves four people comfortably and can be prepared partially in advance. The combination of roasted carrots, creamy labneh, and crunchy pistachios creates contrast in both texture and flavour.
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Preparing the Labneh and Roasting the Carrots
Begin by heating the oven to 220C, or 200C when using a fan setting. Pour the natural yoghurt into a muslin or clean kitchen cloth set over a sieve. Bring the corners together and twist gently until the yoghurt is fully enclosed. Secure the bundle with string or a rubber band and hang it over a bowl to drain. This process removes excess liquid and creates a thick labneh.
While the yoghurt drains, prepare the carrots. Place the sliced carrots into a large roasting tin, arranging them so they almost sit in a single layer. Add the finely grated garlic, za’atar, olive oil, and flaky sea salt. Toss everything thoroughly to coat the carrots evenly. Cover the tin tightly with foil to trap steam and promote even cooking.
Transfer the covered roasting tin to the oven and roast for 20 minutes. During this time, the carrots will soften and absorb the seasoning. Remove the tin from the oven and carefully peel back the foil. Drizzle the maple syrup evenly over the carrots. This step adds sweetness and encourages caramelisation. Return the carrots to the oven uncovered and roast for a further 10 minutes.
At the same time, spread the pistachios on a separate baking tray. Place them on a lower shelf in the oven to toast. Watch closely, as they can burn quickly in a hot oven. Toast for six to eight minutes until fragrant and lightly golden. Remove and allow them to cool slightly, then roughly chop into chunky pieces.
Assembling, Garnishing, and Serving the Dish
If the dish is not being served immediately, the carrots can be reheated in the oven for about 10 minutes before assembly. When ready to serve, untie the cloth and gently open it. The yoghurt should now be thick and creamy. Spread the labneh generously across a serving platter, using the back of a spoon to create soft swirls.
Arrange the warm roasted carrots evenly over the labneh. Take care to distribute them so each serving includes both carrot and yoghurt. Squeeze fresh lemon juice over the top to add brightness and balance the sweetness of the carrots. Scatter the chopped pistachios across the dish for crunch and richness.
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Finish with a scattering of fresh mint leaves if using. The mint adds a subtle freshness that lifts the overall flavour. Serve the dish warm or at room temperature, depending on preference. It pairs well with flatbreads, grilled meats, or other vegetable dishes.
This recipe is flexible and forgiving. The labneh can be prepared several hours in advance. The carrots can also be roasted ahead and reheated gently. The dish suits casual family meals as well as more formal gatherings. Its bold flavours and simple presentation make it both comforting and refined.
