| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Serves | 4-6 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 314 |
| Fat | 22.6g |
| Saturates | 7.6g |
| Protein | 3.9g |
| Carbs | 20.2g |
| Sugars | 9.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking sheet with parchment paper.
Rinse the carrots and quarter them then chop into 7cm long pieces.
Set a large pot of water to boil and add the salt.
Add the carrots and boil for approx. 5 minutes.
In a large bowl, combine the oil, pepper paste and cumin. Transfer half the spice mixture to another bowl. Toss the carrots in the remaining mixture until fully coated.
Place the carrots on the lined baking sheet, spreading them out evenly. Roast for approx. 40 minutes, tossing once or twice in between.
Meanwhile, chop the fresh coriander.
Once the carrots are tender, toss with the coriander.
Spread the labneh in a serving platter and top with the carrots.
Drizzle with the remaining spice mixture and sprinkle with some salt, if desired.
Serve warm or at room temperature.
