Opt for slender carrots that come with their leafy tops, as they’re sweeter and look a bit more graceful than your workaday carrot! We’ve made a speedy version of labneh for the base of this dish but if pushed for time, you could just go straight in with the Greek yogurt mixed with the garlic and a little seasoning. Serves 2 as a main or 4 as a starter.
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- 350 g bunched/leafy carrots, trimmed, peeled and halved lengthways
- 1 1/2 Tbsp. rose harissa, we used Belazu
- 2 tsp. cumin seeds
- 2 tsp. extra virgin olive oil
- 1 Tbsp. runny honey
- 240 g pouch jumbo chickpeas, we used Merchant Gourmet
- 30 g feta, crumbled
- 2 Tbsp. pomegranate seeds
- Small handful flat-leaf parsley, roughly chopped
FOR THE GARLIC LABNEH
- 250 g thick Greek strained yogurt
- 1 tsp. lemon juice
- 1 small garlic clove, crushed
- Step 1First make the labneh. Mix the yogurt with lemon juice and ¼tsp fine salt. Line a sieve with a new J-Cloth or thick sheet of kitchen towel and set over a bowl. Spoon the yogurt mix into the cloth, fold over the edges to cover. Place a saucer or small dish on top and place a tin (e.g. tomatoes) on top of that. Chill for 1-2hr.
- Step 2Preheat oven to 200°C (180°C fan) mark 6. On a large baking tray lined with baking parchment, toss the carrots with the harissa, cumin seeds and oil. Spread out into a single layer, drizzle over the honey and roast for 20min.
- Step 3Turn carrots and move to one side of the baking tray. Add chickpeas to the empty side and return to the oven for 10min until the carrots are tender and chickpeas heated through. Meanwhile, tip the strained labneh into a bowl and stir in the garlic.
- Step 4To serve, spread the labneh on a platter or individual plates. Top with the carrots and chickpeas, crumble over the feta and scatter the pomegranate seeds and parsley on top. Serve with flatbreads, if you like.
Get ahead
The labneh will become thicker the longer you strain it (up to 1 day). It can then be stored and chilled in an airtight container.
Per serving (if serving 2):
- Calories: 526
- Protein: 18g
- Fat: 27g
- Saturates: 12g
- Carbs: 45g
- Sugars: 27g
- Fibre: 14g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
