honey roasted carrots with labneh & pomegranate

Sticky roasted carrots with the hum of honey, creamy labneh and the pop of pomegranate seeds come together to make a lovely side. I often finish this dish off with some toasted hazelnuts.

Author

Allyse Wafer

Ingredients

• 500g plain full-fat Greek yogurt
• Mount Zero Pink Lake Salt, to taste
• Muslin cloth or Chux cloth
• 2 bunches of Dutch carrots, washed thoroughly and peeled
• 1 tbsp good quality bush honey
• Drizzle of Mount Zero Frantoio Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste
• Seeds from ¼ a pomegranate
• Few Parsley Leaves, optional

Directions

1. Stir the yogurt with the salt flakes. Place a muslin cloth or chux cloth in a fine sieve above a bowl.
2. Put the yoghurt and salt mixture into the cloth and tie up with some string.  
3. Leave in the fridge overnight. 12-24 hours will yield a soft, creamy texture that is ideal for this recipe.
4. Pre-heat the oven to 180 degrees Celsius.
5. Place the washed and peeled baby carrots into a roasting dish. Add olive oil, honey and salt and pepper to season, ensuring the carrots are well coated.
6. Roast the carrots in the oven until tender and caramelised (approx. half an hour). Set aside.
7. Using a spatula, spread the labneh onto the base of a serving dish.
8. Place the carrots on top of the labneh, add the pomegranate seeds and drizzle with a little extra virgin olive oil. 
9. Add some freshly chopped flat leaf parsley for colour, if desired.