Dukkah roasted carrots with labne and aleppo chilli oil - George Eats

Ingredients

• 300 g lactose free (full cream plain yoghurt (see notes))
• 1/4 teaspoon fine salt
• 1 teaspoon lemon juice
• 1 cup white quinoa (rinsed)
• 1 1/4 piece of preserved lemon
• Zest and juice of 1 fresh lemon
• Generous freshly cracked pepper (to taste)
• Sea salt flakes (to taste)
• A handful of toasted pine nuts
• 500 g dutch baby carrots
• 1/2 tablespoon olive oil
• 1/2 tablespoon honey or maple syrup
• 2 tablespoons dukkah
• Sea salt flakes and freshly cracked pepper (to taste)
• 1/3 cup olive oil
• 1/2 tablespoon Aleppo chilli flakes ((use more if you're good at chilli))
• 1 teaspoon sweet paprika
• 1 large handful (100g-ish carrot tops, finely chopped)
• 1/2 cup olive oil
• 2 pieces of preserved lemon
• 1/2 green chilli (optional)
• Juice of 1 lemon