Roast Carrots, Almond Dukkah and Labneh
A delicious heart healthy recipe, perfect for your lunch or a side dish for your dinners.
10 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings1 kg heirloom carrots
1 can chickpeas (drained)
3 tbsp Extra Virgin olive oil
4 sprigs thyme
6 tbsp labneh or plain yoghurt
1/2 cup almond dukkah
1 lemon, cut in wedges
Directions
- Preheat the oven to 180C.
- Wash the carrots (you can keep the skin on), cut in half lengthwise where necessary so they are all about the same size.
- Place the carrots and chickpeas on a baking dish, drizzle olive oil, sprinkle a pinch of salt over them and add the thyme. Mix everything together so the carrots and chickpeas are coated.
- Bake for 30-40 minutes until the carrots are lightly coloured and softened.