Roast carrots, labneh, dukkah

The vegetable that gets eaten first

Serves 4 · 45 min

You need

• 700 g carrots, halved lengthways, quartered if thick
• 2 tbsp olive oil, 1 tsp cumin seed
• 200 g labneh or thick yoghurt
• 2 tbsp dukkah
• 2 tbsp Berry Hot
• Half a lemon

Method

1. Toss the carrots with oil, cumin and salt. Roast at 200°C for 35 to 40 minutes, until soft through and caught at the edges.
2. Spread the labneh across a wide plate.
3. Pile the carrots on while hot and squeeze the lemon over them.
4. Dot the Berry Hot around the edge, then dukkah over everything.

All recipes · Get Berry Hot