ROASTED CARROT WITH ALMOND DUKKAH + LABNE
I absolutely LOVE this salad! It’s a staple in my home and it’s delicious warm straight out of the oven or cold the next day for a delicious healthy lunch. Roasting brings out the natural flavours of the carrot and the dukkah intensifies the deliciousness. Simple to make and delicious to eat. Enjoy.
INGREDIENTS (4 SERVINGS)
1.5 kgs Organic Carrots (I used assorted Heirloom carrots)
3 tablespoons olive oil – I used a lovely lemon scented olive oil
sea salt – good pinch
Fresh thyme – few sprigs
1 lemon
2 large handfuls rocket leaves
Labne to serve
Almond Dukkah to serve
- Preheat your oven to 180 C.
- Cut the carrots in half then into lengths and place onto a baking tray.
- Drizzle with olive oil and season with the salt.
- Massage the oil and salt over the carrots and add thyme.
- Spread the carrots out onto 2 baking trays to create room for even roasting if you feel it’s necessary.
- Roast for 40 minutes or until golden and softened.
- Remove from the oven and allow to cool slightly.
- Place the carrots into a bowl and fold through rocket leaves gently.
- Pile onto a serving board.
- Squeeze over a little lemon juice and top with labne and Almond Dukkah (https://www.thehealthychef.com/2013/12/dukkah/)
NOTES:
-
Goats curd, feta or haloumi can be used in place of the labne. Labne is basically a thick strained yoghurt that contains live probiotics (good bacteria) that help protect our immune and digestive system. It’s also a good source of complete protein.
- Tahini dressing* can be used in place of the labne for a dairy free alternative.
- Enjoy cold for lunch the next day.
* see own recipe in Lyn Recipes
