Name: Honey roasted carrots with labne
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 20
Ingredients: 10 medium carrots (1.2kg), peeled, cut into chunky lengths on the diagonal; 1/4 cup (60ml) olive oil; 2 teaspoon cumin seeds; 1 tablespoon honey; 1/4 cup (40g) currants; 1/4 cup (60ml) red wine vinegar; 335 gram labne; 1/4 cup fresh flat-leaf parsley sprigs; 2 tablespoon finely chopped fresh coriander (cilantro)

Honey roasted carrots with labne

The combination of honey roasted carrots gives labne more flavour than your typical average Greek yoghurt

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Serves 20

Prep

15M

Cook

32M

Total

47M

Ingredients

10 medium carrots (1.2kg), peeled, cut into chunky lengths on the diagonal

1/4 cup (60ml) olive oil

2 teaspoon cumin seeds

1 tablespoon honey

1/4 cup (40g) currants

1/4 cup (60ml) red wine vinegar

335 gram labne

1/4 cup fresh flat-leaf parsley sprigs

2 tablespoon finely chopped fresh coriander (cilantro)

Method

1.Preheat oven to 200°C. Grease two large oven trays; line with baking paper.

2.Divide carrots, olive oil and cumin seeds between trays; season, then toss to combine. Roast 30 minutes, turning once. Drizzle honey over carrots; roast a further 10 minutes or until golden and tender.

3.Meanwhile, stir currants and vinegar in a small saucepan over medium heat for 2 minutes or until hot. Cool. Combine currant mixture and extra virgin olive oil in a small bowl; season to taste.

4.Transfer carrot mixture to a serving platter; spoon currant mixture over carrots, then dollop with labne. Serve topped with coriander.

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Ingredients

Method

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