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Roasted Carrots with Labneh and Dukkah

Roasted Carrots with Labneh and Dukkah

Prep time: 40 minServes: 6

Pairs with

The natural sweetness of the carrots meets the spices and the tangy labneh — a medium-bodied white with some texture (like a Viognier or an unfiltered white) handles the whole spectrum without dominating.

Ingredients

  • 800g carrots in mixed colours, halved lengthwise
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Flaky sea salt
  • 200g labneh (or thick Turkish yoghurt drained in cloth for 4 hours)
  • 2 tbsp good olive oil
  • Dukkah:
  • 40g hazelnuts, toasted and roughly chopped
  • 2 tbsp sesame seeds, lightly toasted
  • 1 tsp cumin, toasted and crushed
  • 1 tsp coriander seeds, toasted and crushed
  • ½ tsp chilli flakes
  • Flaky sea salt

Method

  1. 11. Heat the oven to 200°C.
  2. 22. Toss the carrots with olive oil, cumin, ground coriander, and salt. Spread in a single layer on a baking tray.
  3. 33. Roast 30–35 minutes until soft inside and charred at the edges.
  4. 44. Dukkah: mix all ingredients together. Taste — it should be nutty, spicy, and a little hot.
  5. 55. Spread the labneh across a large plate. Pile the roasted carrots on top.
  6. 66. Scatter the dukkah over and drizzle with olive oil.