Rainbow Carrots with Homemade Labneh

Serves: 8
Easy
Time: 30 minutes + 24 hours draining


Ingredients:

Labneh
500g natural yoghurt 
1 teaspoon salt
1 cup extra virgin olive oil
Pinch of chilli flakes
¼ teaspoon sweet paprika
3 sprigs thyme
1 sprig parsley
1 garlic clove 

Carrots
9 medium carrots (different colours, if possible)
2 tablespoons olive oil
½ teaspoon ground cumin
1 tablespoon honey

METHOD:

1. To make the labneh, take a colander and line it with a piece of cheesecloth or a brand new Chux, overhanging the edges. Mix the yoghurt and salt until well combined. Place into the lined colander and cover with the overhanging cloth. Stand the colander over a bowl, making sure the base of the colander is well clear of the bottom of the bowl. Place in the fridge for 24 hours to drain. 

2. Combine the oil, chilli, paprika, thyme, parsley and garlic clove in a 750ml jar. Take the labneh out of the fridge and discard the bowl of liquid. Roll level tablespoons of drained yoghurt into balls and drop into the jar of olive oil. Cover and store in the fridge until required.

3. Preheat oven to 200°C (180°C fan-forced). Peel the carrots, cut in half lengthways and place onto a baking tray. Mix the olive oil with the cumin and honey. Drizzle the mixture over the carrots and toss to ensure they are all well coated.

4. Roast for 30 minutes, or until softened. Serve with labneh.

Look for different coloured carrots at good greengrocers. As well as orange, you can get yellow, purple and pink carrots. Leftover labneh will keep for up to a week in the fridge.

“Making cheese has never been so easy!”