Ingredients
- 500 g carrots
- 2 tbsp olive oil
- 200 g labneh (or Greek yoghurt)
- 3 tbsp sesame seeds
- A small handful of mint leaves
- Salt to taste
- Flower Vini
Method
Heat the oven to 220°C. Halve the carrots lengthwise, or leave them whole if they are thin
Toss the carrots with the olive oil and salt, and roast for 25–30 minutes until tender and caramelised at the edges
Toast the sesame seeds in a dry pan until golden
Roll the carrots through the sesame seeds
Spread the labneh on a plate and arrange the carrots on top.
Finish with fresh mint leaves and a generous spoonful of Flower Vini