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
- 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.
- Heat the oven to 200°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.