Roasted Carrot Fans with Herbed Labneh and Sesame Dukkah

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Slice each carrot lengthwise into thin strips without cutting through the top end, so the slices stay attached and can open like a fan. Place them on the tray and gently spread them open with your hands.

3. 3

   Mix 2 tablespoons olive oil (30 ml / 2 tbsp), the honey, 1 tablespoon lemon juice (15 ml / 1 tbsp), 1/2 teaspoon cumin, the smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture generously over the carrots, making sure it gets between the slices.

4. 4

   Roast the carrots for 25 to 30 minutes at 220 °C / 425 °F, until tender, browned at the edges, and lightly caramelized.

5. 5

   Meanwhile, make the herbed labneh: in a bowl, mix the Greek yogurt, grated garlic, the remaining 1 tablespoon lemon juice (15 ml / 1 tbsp), lemon zest, parsley, mint, 1 tablespoon olive oil (15 ml / 1 tbsp), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until thick and smooth.

6. 6

   For the dukkah, place the sesame seeds and pumpkin seeds in a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring constantly, until fragrant. Add the remaining 1/2 teaspoon cumin, the ground coriander, and red pepper flakes, then cook 30 seconds more and remove from the heat. Let cool for 1 minute and lightly crush the mixture for a rustic texture.

7. 7

   Spread the herbed labneh on a platter or on four small plates. Arrange the roasted carrot fans on top.

8. 8

   Finish by sprinkling the sesame dukkah over the carrots and labneh. Serve warm or at room temperature.