Roast carrots with Labneh, pistachios and watercress
Labneh, a thick and creamy Middle Eastern cheese pairs beautifully with delicately roasted carrots and salty pistachio nuts for enhanced texture
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
600g whole young carrots
4-6 tbsp extra virgin olive oil
a generous tbsp honey
1 tsp cumin, roasted and coarsely ground
1 tsp coriander, roasted and coarsely ground
salt
black pepper
1-2 tbsp Aleppo pepper
75-175g Labneh
watercress or rocket leaves
50-75g pistachio nuts, very coarsely chopped
sea salt flakes
extra virgin olive oil
Method
Preheat the oven to 230°C.
Scrub the carrots, dry, split in half lengthwise, if too big. Put into a large bowl. Drizzle with the extra virgin olive oil and honey. Mix the roast and coarsely ground cumin and coriander together. Sprinkle over the carrots. Season with salt and freshly ground pepper, toss gently to coat evenly.
Spread out in a roasting tin. As soon as you put the trays into the oven reduce the heat to 200°C.
Roast for 10-15 minutes, turning occasionally until the carrots are almost tender and caramelised at the ends and edges.
Remove from the oven. Sprinkle with Aleppo pepper and toss.
Put a few watercress springs on a plate. Top with 3-5 pieces of roast carrot. Add a few blobs of labneh and scatter with a sprinkling of coarse pistachio nuts, a few flakes of sea salt and a drizzle of extra virgin olive oil. Serve soon, best when the carrots are still slightly warm.
