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Roasted carrots with labneh, pink pickled onions and hazelnut dukkah

Roasted carrots with labneh, pink pickled onions and hazelnut dukkah

Once you get a taste for this texturally varied dish with its bud-tingling medley of sweet and sour, it will become one of those staples you make in quantity and stretch out over a number of days; the onions and dukkah will hold out even longer. It is a versatile dish that goes with everything. For more heat, add chilli flakes to the dukkah spices as they are warmed.


400g / 14.1 oz Greek yogurt
1 red onion, very finely sliced
juice of a lemon
3 bunches leafy carrots (about 1kg)
3 tbsp extra virgin olive oil 
2 tbsp apricot harissa
1 tbsp sesame seeds

For the dukkah
50g / 1.8 oz blanched hazelnuts
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp black sesame seeds
1 tsp cumin seeds
1 tsp dried oregano
1/2 tsp flaked sea salt

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  • At least 4 hours before you roast the carrots, line a colander with a muslin and spoon in the yogurt. Loosely tie the muslin round the yogurt then leave it to drain, squeezing the muslin tighter occasionally to allow the whey to strain. If you have it available, you can hang the yogurt from a hook over a bowl which will tighten the muslin and strain more efficiently.
  • In a bowl, scrunch the red onion into the lemon juice then set aside for at least 30 minutes. This will keep, sealed in the fridge, for up to 7 days.
  • 160°C / fan 180°C / gas 6. Rub the carrots and their leaves, saving a few fresh to garnish, in the oil, harissa and sesame seeds and season generously. Roast for 35 minutes until golden.
  • To make the dukkah, heat the hazelnuts and spices in a dry pan until golden. Crush them gently in a pestle and mortar and stir through the oregano and salt.
  • Spoon the carrots onto a platter or between 4 plates with a good dollop of the labneh, onions and dukkah. Use the remaining carrot tops to garnish along with picked mint leaves. Finish with a drizzle of extra virgin olive oil.
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