Spiced Roasted Carrots with Labneh

Total: 40 mins

This sweet and spice roasted carrot dish is simple to prepare and guarenteed to impress your guests. The caramelised carrots top deliciously creamy bed of garlicky labneh. They're then topped with crunchy chopped hazelnuts and a scattering of parsley leaves.

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Ingredients you'll need

750g carrots
1½ tsp coriander seeds
3 tsp cumin seeds
240g labneh
3 garlic cloves
A handful of flat leaf parsley
37½g chopped hazelnuts

From your kitchen

3-3 tbsp olive oil
Salt and pepper

Step by step this way

1.
While the carrots roast, tip the labneh into a small mixing bowl. Peel and grate or finely slice the garlic. Add the garlic to the labneh. Season with a pinch of salt and pepper. Stir well to mix. Roughly chop the parlsey leaves and stalks. Set aside.
2.
When the carrots are tender, remove them from the oven. Scoop the labneh onto a serving plate. Use the back of a spoon to spead it into an even layer. Top the labneh with the cooked carrots. Scatter over the chopped hazelnuts and parsley leaves. Drizzle over a little extra virgin olive oil and serve.
3.
Preheat the oven to 220°C/Fan 200°C/Gas 7. Trim the ends from the carrots, peel them and then slice in half lengthways. If they’re very thick, slice in half again to make quarters. The carrots should all be roughly the same thickness. Scoop the carrots into a large roasting tin.
4.
Pop the coriander seeds and cumin seeds into to a pestle and mortar and gently crush. No pestle and mortar? Pop the seeds into a sturdy bowl and crush with the bottom of a jam jar. Scatter the seeds over the carrots. Drizzle over 2 tbsp olive oil. Season with salt and pepper. Toss well to mix then arrange the carrots in a single layer. Slide the roasting tin into the oven and roast for 30 mins, turning halfway, till the carrots are lightly caramelised and tender.

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