Slow Grilled Carrots with Sumac Labneh
The carrots are kept unpeeled and whole. Seasoned and slow grilled until tender on the inside and caramelised on the outside. Served with a labneh seasoned with sumac.
Substitutes?
- No carrots? Use parsnips or beetroots instead.
- No coriander? Use parsley instead.
Prep time: 10 minutes
Cook time: 75 minutes
Total time: 85 minutes
Servings: 2
Ingredients:
4 carrots
2 tbsp olive oil
salt & pepper
1 tsp Sumac
1 tbsp fresh coriander (chopped )
For the labneh:
6 tbsp Greek yoghurt
a pinch of salt
½ tsp Sumac
Recipe:
- In a small bowl, mix together the greek yogurt and salt. Scoop the mixture onto a layer of cheesecloth (or onto a fine sieve). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Set aside in the fridge while the carrots are cooking.
- Preheat the oven to 160C/140c fan/3 gas mark. Rinse the carrots under cold water to get rid of any dirt and place on a baking dish. Drizzle with olive oil and add 3 tablespoons of water to the dish then season with a pinch of both sumas, salt and pepper. Cover the dish with foil and bake for 60 minutes, or until tender. Then remove the foil and bake for another 15 minutes, until the skin is slightly golden and crisp.
- Remove the labneh from the cheese cloth (or fine sieve). Transfer to a bowl and season with sumac.
- To serve, add the labneh to a serving plate and top with the carrots. Top with fresh coriander and enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
