Honey-roast carrot and chickpea salad with labneh
- Portion size: Serves 6-8
- Hands-on time 25 min, oven time 25-30 min, plus overnight draining
- Difficulty: medium
We’ve built up lots of textures and flavours here to create a showstopping summer salad that deserves a place on the table of your next summer soirée. Sweet honey-roast carrots, crisp chickpeas, a bright caraway dressing and creamy labneh make this a standout vegetarian dish.
If you like that, then you’ll love our black rice salad with roasted carrots, shallots and ricotta too.
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Ingredients
- 300g baby heritage carrots, scrubbed
- Olive oil to drizzle
- 400g tin chickpeas, drained and rinsed
- 1 tbsp runny honey
- 250g pouch ready-to-eat quinoa
- 500g mixed heritage tomatoes, sliced
- 2 ripe avocados, sliced
- A few fresh dill sprigs, chopped
- A few fresh mint sprigs, chopped
For the labneh
- 500g thick greek yogurt
- 1 tsp fine sea salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tsp caraway seeds, lightly toasted
- Grated zest 1 lemon, plus 1 tbsp juice
- 1 tbsp runny honey
You’ll also need…
- 30cm muslin square
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Method
- First make the labneh. Mix the yogurt and sea salt, then spoon into a sieve lined with the muslin, set over a bowl. Fold the corners of the muslin over the yogurt, transfer to the fridge and leave for 12-48 hours (see Make Ahead).
- The next day, heat the oven to 200°C/ 180°C fan/gas 6. Put the carrots in a roasting tray, drizzle with a little olive oil, then season with salt and pepper and roast for 15 minutes. Add the chickpeas, drizzle with honey and
toss together. Roast for 10-15 minutes more until tender and caramelised. - Add the quinoa to the roasting tray and toss together. In a small bowl,
mix the dressing ingredients and drizzle half into the tin. Season with salt and pepper, then toss to coat. - Put half the tomatoes onto a serving platter, top with the carrot and quinoa mix, then add the remaining tomatoes.
- Top with the avocado and herbs. Unwrap the labneh and dot spoonfuls over the salad, drizzle with the remaining dressing, then serve.
Nutrition
- 352kcals Calories
- 22.4g (7g saturated) Fat
- 9.2g Protein
- 25.1g (10.9g sugars) Carbs
- 6.5g Fibre
- 1g Salt
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