Sticky roasted carrots with the hum of honey, creamy labneh, the pop of pomegranate seeds and crunch of toasted hazelnuts, come together to make a lovely side. This is delicious served with some spiced lamb cutlets.
Serves 4-6 as a side
2 bunches baby carrots (washed thoroughly and peeled)
1 Tbsp honey
Seeds from 1/4 a pomegranate
¼ cup hazelnuts (roughly chopped)
500g plain full-fat Greek yogurt
1 ½ tsp salt flakes
Muslin cloth or Chux cloth
1 day ahead
Stir the yogurt with the salt flakes. Place a chux cloth or piece of muslin cloth in a fine sieve above a bowl. Put the yogurt and salt mixture into the cloth and tie up with some string. Leave in the fridge overnight. 24 hours will yield a soft, creamy texture that is ideal for this recipe.
On the day
Pre-heat the oven to 180. 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. Roast the carrots in the oven until tender and caramelized (approx. half an hour).
Toast the hazelnuts in a pan on the stove, being careful not to burn. Place the hazelnuts into a tea towel or some paper towel and gently rub the skins off.
Using a spatula, spread the labneh onto the base of a serving dish.
Place the carrots on top of the labneh, add the pomegranate seeds and chopped hazelnuts. Add some freshly chopped flat leaf parsley for colour if desired.