Roast Carrot Salad & Tahini Dressing and Labneh recipe | TASTE

Ingredients

• 400 g baby carrots
• olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste
• 2 (about 450 g) Woolworths exotic brinjals
• 1 x 400 g Woolworths organic chickpeas
• 30–40 g wild rocket
• 2–3 T toasted sesame seeds, for sprinkling
• 150 g Woolworths labneh, for serving
• For the tahini dressing:
• 2 T lemon juice
• 3 T olive oil
• 4 T tahini
• ½ t ground cumin
• 1 garlic clove, crushed
• ¼ t honey
• 4 T hot water