- 1/2 batch store bought or homemade labneh
- 1 bunch baby carrots
- Extra Virgin Olive oil
- Salt flakes
- 1 tbsp raw honey
- Baby greens to garnish
- Black salt (pictured) or black sesame seeds, optional
Cut off the stalks of the carrots, leaving a little for presentation. Wash carrots really well to remove dirt. Toss with a little olive oil and season well, and bake at 180C until just tender but with a little bite- about 10 minutes. Drizzle with honey and cook for another minute. Serve with quenelles of labneh and a scatter of baby leaves or herbs and black salt.