Slow-Grilled Carrots with Sumac Labneh
Whole, unpeeled carrots are seasoned and slow-grilled 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 yogurt together with a pinch of salt. Scoop the mixture onto a layer of cheesecloth (or a fine sieve). Bring the edges of the cheesecloth together and tie it around a wooden spoon. Place 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 a pinch of 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 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.
