Roasted Carrots with Creamy Labneh and Spicy Zhoug
Tender, caramelized spring carrots served on a bed of silky labneh and drizzled with vibrant herb-packed zhoug. This Middle Eastern-inspired dish celebrates the season with bold flavors and stunning presentation.
Ingredients
- 800g whole carrots with tops, scrubbed and trimmed
- 3 tablespoons olive oil, divided
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- Salt and black pepper to taste
- 250g labneh or thick Greek yogurt
- 1 clove garlic, minced
- 60g fresh coriander, leaves and stems
- 30g fresh parsley leaves
- 1 green chilli, roughly chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- Juice of 1 lemon
- 2 tablespoons toasted pine nuts
- 1 tablespoon pomegranate seeds
Instructions
Preheat oven to 220°C (200°C fan). Line a large baking tray with parchment paper.
Halve any thick carrots lengthwise so all pieces are similar in size. Toss carrots with 1 tablespoon olive oil, cumin seeds, coriander seeds, salt, and pepper.
Spread carrots in a single layer on the prepared tray and roast for 25-30 minutes, turning halfway, until tender and caramelized at the edges.
While carrots roast, make the zhoug by blending fresh coriander, parsley, green chilli, garlic, ground cumin, cardamom, lemon juice, and remaining 2 tablespoons olive oil in a food processor until smooth. Season with salt to taste.
Mix labneh with minced garlic and a pinch of salt. Spread generously across a serving platter.
Arrange roasted carrots over the labneh. Drizzle generously with zhoug.
Scatter toasted pine nuts and pomegranate seeds over the top. Serve warm or at room temperature.
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