Harissa-Roasted Carrot "Steaks" with Labneh-Pistachio Gremolata Recipe | Recipes | nat.io

Ingredients

• 4 large carrots (about 1 pound), peeled and cut lengthwise into ½-inch thick planks
• 2 tablespoons olive oil
• 2 tablespoons harissa paste (adjust to your heat preference)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• 1 cup labneh (strained yogurt) or Greek yogurt
• 1 small garlic clove, grated
• ½ teaspoon lemon zest
• ¼ teaspoon salt
• Pinch of white pepper
• ⅓ cup shelled pistachios, roughly chopped
• ¼ cup fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon zest
• 1 small garlic clove, minced
• Pinch of red pepper flakes (optional)
• Extra virgin olive oil, for drizzling
• Flaky sea salt
• Fresh dill sprigs
• Lemon wedges