Roasted Carrots with Pangrattato and Chilli Honey Dressing

Serves 6–8

You'll need:

• 1 kg carrots
• ⅓ cup virgin olive oil
• ½ cup spelt breadcrumbs — made from spelt bread
• 1 clove garlic, crushed
• 400 g labneh — see below

Dressing:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons runny honey
• 2 tablespoons apple cider vinegar
• 1 small chilli, finely diced

Method

To make the labneh, whisk a pinch of salt with 500 g of sheep, goat or A2 branded yoghurt in a medium bowl. Place the yoghurt on some cheesecloth or a clean tea towel (I used a nut milk bag) and tie the corners around a wooden spoon. Suspend the spoon over a large bowl. Make sure the bowl is tall enough for the cheesecloth to hang at least 3–5 cm above the bottom where the liquid will drain. Chill in the fridge overnight. You can discard the liquid in the bottom and the labneh will be what is in your cheesecloth ball.

Roast your carrots until cooked in 2 tablespoons of the olive oil.

To make the pangrattato, add 2 tablespoons of oil to a pan over medium heat, add the breadcrumbs and garlic and stir for a few minutes until crisp.

Combine all of the dressing ingredients and shake up.

Spread the labneh on your serving plate, add the carrots, pangrattato and top with dressing.

This recipe is by Danielle Alvarez and I have only changed the breadcrumbs to spelt and the labneh to A2 — everything else is as per her recipe. It's in the Dec/Jan 2024/2025 delicious magazine.