This is a super delicious side or light main with a big green salad and the perfect dish for spring. The sweet and caramelized carrots contrast the tangy coconut labneh and the za’atar gives it a mediterranean twist. Carrots have lots of vitamin C and antioxidants while the probiotics in the coconut labneh are amazing for gut health.
Serves 2 – 4
Ingredients: (preferably organic)
- 12-15 carrots, peeled & halved
- 2 tbsp avocado oil
- 1 tbsp maple syrup
- ½ tsp pink Himalyan salt
- za’atar spice, for garnish
Vegan Labneh
- 1 cup coconut yogurt
- a splash of olive oil
- a squeeze of lemon
- pink Himalayan salt
Directions:
01. Pre-heat the oven to 200C. On a parchment paper lined baking sheet, spread out the carrots, drizzle with avocado oil and season with salt. Bake for 30-40 minutes until caramelized.
02. Make the labneh: mix the coconut yogurt, olive oil, lemon and salt.
03. On a large plate or serving platter, spread the coconut labneh, arrange the carrots on top and season with za’atar to your liking. Serve as a side or main with a big green salad.
