Honey-roast carrot and chickpea salad with labneh recipe | delicious. magazine

Ingredients

• 300g baby heritage carrots, scrubbed
• Olive oil to drizzle
• 400g tin chickpeas, drained and rinsed
• 1 tbsp runny honey
• 250g pouch ready-to-eat quinoa
• 500g mixed heritage tomatoes, sliced
• 2 ripe avocados, sliced
• A few fresh dill sprigs, chopped
• A few fresh mint sprigs, chopped
• For the labneh
• 500g thick greek yogurt
• 1 tsp fine sea salt
• For the dressing
• 3 tbsp extra-virgin olive oil
• 2 tsp caraway seeds, lightly toasted
• Grated zest 1 lemon, plus 1 tbsp juice
• You’ll also need…
• 30cm muslin square