This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). This is a simple but beautiful recipe for a Roast Carrot Salad with Labne & Sumac. It’s just the dish for those summer BBQ’s, or a light lunch. The labne could be replaced with soft goats cheese, just give the dish a sprinkle with sumac at the end. You can serve the salad warm or at room temperature, so perfect for Christmas day as you can prep ahead.

Enjoy!

ROAST CARROT SALAD WITH LABNE & SUMAC

Recipe by Jen Pomeroy - The Modern Mess

INGREDIENTS

Sumac & Orange Labne
2 c Greek yoghurt
½ tsp salt
1 tsp sumac 
1 orange, zested 

Roast Carrots
2 bunches spring or baby carrots
1 tsp honey 
1 tsp wine vinegar 
2 tblspns olive oil
salt & pepper 
a few sprigs of fresh lemon thyme or
regular thyme

Salad
fresh herbs such as mint, Italian parsley, chives, chervil, coriander could work too
½ pomegranate, deseeded 
½ c savoury granola 
½ lemon, juiced

METHOD

Sumac & Orange Labne
Begin the labne the night beforeor up to 2 days before serving. 

Mix all the ingredients together and place in a clean muslin cloth or tea towel over a sieve. Hang overnight, so the whey separates and the yoghurt gets nice and thick.

Labne keeps well for at least a week in the fridge, longer if you cover with olive oil.

Roast Carrots
Heat the oven to 200°C. Toss the carrots with the other ingredients, and roast for 20 - 25 minutes until just tender and slightly caramelised.

Salad
Place the warm or room temperature carrots on a serving plate. Squeeze over the juice from half a lemon. Dot over the half the labne, then sprinkle over the granola. Top with pomegranate seeds and finish with the fresh herb leaves.