Roasted spiced carrots & labneh

Labneh is a strained yogurt. After leaving the liquid to drain away overnight, you’re left with a creamy cheese-like product. If you don’t fancy making it yourself, or are short on time, you could also serve the carrots over thick Greek yogurt seasoned with some salt.

SERVES 4 PREP 10 mins plus overnight draining COOK 20 mins

EASY V 500g natural yogurt

½ small bunch of dill, finely chopped 250g baby carrots, halved

lengthways if large

½ tbsp olive oil

1 tsp za’atar

1 tsp coriander seeds, crushed extra virgin olive oil, for drizzling chilli flakes, for sprinkling (optional) crusty bread, to serve

Spoon the natural yogurt into the middle of a double layer of muslin, then tie the ends at the top using kitchen string. Hang the muslin sack over the tap and leave to drain into the sink overnight.

2 The next day, tip the labneh into a bowl and stir in 1/2 tsp fine sea salt and most of the dill.

3 Heat the oven to 220C/200C fan/ gas 8. Toss the carrots, olive oil, za’atar and coriander seeds together on a baking sheet and arrange in a single layer. Roast for 15-20 mins, or until tender. Season.

4 Spread the labneh over a serving plate and top with the carrots. Scatter with the rest of the dill, then drizzle with extra virgin olive oil and sprinkle over some chilli flakes, if using. Serve with crusty bread.

GOOD TO KNOW calcium • gluten free

PER SERVING 172 kcals • fat 11g • saturates 2g •

carbs 9g • sugars 3g • fibre 2g • protein 9g • salt 1g

When roasted, carrots caramelise and develop a deep, sweet flavour