Slow-Roasted Carrots with Sumac Labneh
Whole, unpeeled carrots are seasoned and slow-roasted until tender inside and caramelised on the outside. Served with a sumac-seasoned labneh, this is one seriously flavourful dish.
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 the Greek yoghurt with a generous pinch of salt. Scoop the mixture onto a layer of cheesecloth (or a fine sieve). Bring the edges of the cheesecloth together into a knot and tie it around a wooden spoon handle. Rest the spoon across the top of a bowl so that the mixture hangs in the center without touching the bottom of the bowl. Set aside in the fridge while the carrots are cooking.
Preheat the oven to 160C/140C fan/gas mark 3. Add the carrots to a baking dish. Drizzle with olive oil and add 3 tablespoons of water to the dish, then season with the sumac, salt and pepper.
Cover the baking dish with foil and bake until tender (about 60 minutes). Remove the foil and bake for another 15 minutes, until the skin is slightly golden and crisp.
Remove the labneh mixture from the cheese cloth (or sieve) and transfer to a bowl. Season with 1/2 tsp sumac.
Plate up the labneh and add the carrots on top. Top with fresh coriander and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
