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Roasted Carrot With Almond Dukkah + Labne

Roasted Carrot With Almond Dukkah + Labne

I absolutely LOVE this salad! It’s a staple in my home and it’s delicious warm straight out of the oven or cold the next day for a delicious healthy lunch. Roasting brings out the natural flavours of the carrot and the dukkah intensifies the deliciousness. Simple to make and delicious to eat. Enjoy.

What’s great about it:

Carrots contain vitamin A precursors called carotenoids (Beta carotene) that help promote vision and support a healthy immune system. Almonds naturally contain antioxidants like manganese, vitamin E and zinc which neutralise or scavenge substances called free radicals which would otherwise damage cells. Sesame seeds are high in magnesium that helps support vascular and respiratory health. They are also high in calcium that is responsible for bone strength and structure. Labne is basically a thick strained yoghurt that contains live probiotics  (good bacteria) that help protect our immune and digestive system. It’s also a good source of complete protein.


+ ingredients & methods +

ingredients (4 servings)

1.5  kgs Organic Carrots (I used assorted Heirloom carrots)
3 tablespoons olive oil – I used a lovely lemon scented olive oil
sea salt – good pinch
Fresh thyme – few sprigs
1 lemon
2 large handfuls rocket leaves
Labne to serve (see below)
Almond Dukkah to serve


  1. Preheat your oven to 180 C.
  2. Cut the carrots in half then into lengths and place onto a baking tray.
  3. Drizzle with olive oil and season with the salt.
  4. Massage the oil and salt over the carrots and add thyme.
  5. Spread the carrots out onto 2 baking trays to create room for even roasting if you feel it’s necessary.
  6. Roast for 40 minutes or until golden and softened.
  7. Remove from the oven and allow to cool slightly.
  8. Place the carrots into a bowl and fold through rocket leaves gently.
  9. Pile onto a serving board.
  10. Squeeze over a little lemon juice and top with labne and Almond Dukkah
+ notes & inspiration +
  • Goats curd, feta or haloumi can be used in place of the labne.
  • Tahini dressing can be used in place of the labne for a dairy free alternative.
  • Pump up the protein and serve with Green Burgers or roasted organic chicken.
  • Enjoy cold for lunch the next day.

Tahini Dressing:
1/4 cup tahini
1/4 cup water
1/2 lemon juiced
1 orange juiced
Sea salt and pepper to taste

Combine all the ingredients to form a smooth dressing consistency. Add more water if needed. Enjoy.

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