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Discover this mouth-watering Carrots and Herbs with Labneh, made with Olivado Organic extra-virgin olive oil. Healthy and tasty!
1 pack baby carrots, scrubbed and trimmed
2 tbsp Avocado oil [Extra Virgin or Avocado Cooking Oil]
2 tsp fennel seeds
2 tbsp sherry vinegar
60ml / 2fl.oz Organic Extra Virgin Olive oil
¼ cup each, parsley, mint and dill
½ Spanish onion, thinly sliced
3 tbsp labne
1. Preheat oven to 200ºC / 390ºF. Place carrots in a roasting pan, drizzle with olive oil, scatter with fennel seeds, season to taste and roast until carrots are tender and starting to caramelise (15-20 minutes). Remove from pan and cool to room temperature.
2. Deglaze pan with vinegar and add Olive oil, whisk to combine, season to taste and set aside.
3. Combine herbs and onion in a bowl, drizzle over a little dressing and toss to combine.
4. Place carrots onto a platter, spoon over labna, scatter over salad, drizzle with remaining dressing and serve.
Ingredients
1 pack baby carrots, scrubbed and trimmed
2 tbsp Avocado oil [Extra Virgin or Avocado Cooking Oil] 2 tsp fennel seeds
2 tbsp sherry vinegar
60ml / 2fl.oz Organic Extra Virgin Olive oil
¼ cup each, parsley, mint and dill
½ Spanish onion, thinly sliced
3 tbsp labne
Directions
1. Preheat oven to 200ºC / 390ºF. Place carrots in a roasting pan, drizzle with olive oil, scatter with fennel seeds, season to taste and roast until carrots are tender and starting to caramelise (15-20 minutes). Remove from pan and cool to room temperature.
2. Deglaze pan with vinegar and add Olive oil, whisk to combine, season to taste and set aside.
3. Combine herbs and onion in a bowl, drizzle over a little dressing and toss to combine.
4. Place carrots onto a platter, spoon over labna, scatter over salad, drizzle with remaining dressing and serve.
