I enjoy making my own labneh (see instructions below) but a creamy soft goat’s or buffalo cheese would work well here too.
Ingredients
| 250 g | Baby carrots, scrubbed and cut in half lengthwise (Main) |
| 250 g | Baby purple carrots, scrubbed and cut in half lengthwise (Main) |
| 2 Tbsp | Olive oil |
| 4 handfuls | Salad leaves |
| 4 servings | Labneh, optional, see recipe below (Main) |
Lemon and honey vinaigrette
| 6 Tbsp | Extra virgin olive oil |
| 3 Tbsp | Lemon juice |
| 1 tsp | Runny honey |
| ½ tsp | Dijon mustard |
Directions
- Make the vinaigrette,place all the ingredients in a small screw-top jar, season with salt and freshly ground black pepper and shake well. Shake well again just before using.
- Heat a barbecue grill until hot.
- Place the carrots in a bowl and pour over the oil. Season and toss well to coat.
- Place on the hot grill (in batches if necessary), and grill, turning often, until tender or cooked to your liking. Place back in the bowl and add the green leaves. Drizzle over the vinaigrette and toss gently to combine.
- To serve, place in a shallow serving bowl and serve with labneh if wished.
To make labneh:Line a non-metallic sieve with cheesecloth and set over a deep bowl. Mix together 400g natural, unsweetened yoghurt, 1 crushed