I enjoy making my own labneh (see instructions below) but a creamy soft goat’s or buffalo cheese would work well here too.
Ingredients
| 250 g | Baby carrots, scrubbed and cut in half lengthwise (Main) |
| 250 g | Baby purple carrots, scrubbed and cut in half lengthwise (Main) |
| 2 Tbsp | Olive oil |
| 4 handfuls | Salad leaves |
| 4 servings | Labneh, optional, see recipe below (Main) |
Lemon and honey vinaigrette
| 6 Tbsp | Extra virgin olive oil |
| 3 Tbsp | Lemon juice |
| 1 tsp | Runny honey |
| ½ tsp | Dijon mustard |
Directions
- Make the vinaigrette,place all the ingredients in a small screw-top jar, season with salt and freshly ground black pepper and shake well. Shake well again just before using.
- Heat a barbecue grill until hot.
- Place the carrots in a bowl and pour over the oil. Season and toss well to coat.
- Place on the hot grill (in batches if necessary), and grill, turning often, until tender or cooked to your liking. Place back in the bowl and add the green leaves. Drizzle over the vinaigrette and toss gently to combine.
- To serve, place in a shallow serving bowl and serve with labneh if wished.
To make labneh:Line a non-metallic sieve with cheesecloth and set over a deep bowl. Mix together 400g natural, unsweetened yoghurt, 1 crushed clove garlic and a good pinch of salt and place in the cheesecloth. Fold over the edges to enclose the yoghurt, cover with a clean tea towel and place in the fridge overnight or for up to 24 hours. Place labneh in a small bowl and stir through 1 tablespoon chopped dill and the zest of 1 lemon.
Keep in the fridge, well covered. You can add other chopped herbs such as flat leaf parsley, sweet marjoram, chives, basil or coriander or a mix of fresh herbs. Spread a little labneh on to broken pieces of seed crackers (we used Line’s Danish crackerbread) to give extra crunch to the dish.
