Roast Carrot Salad & Tahini Dressing and Labneh recipe
Enjoy a hearty salad featuring roasted baby carrots, tender brinjals, crispy chickpeas, and fresh rocket, all in a flavourful tahini dressing with creamy labneh
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Colander
- Peeler
- Paper towel
- Serving platter
- Spoon
- Serving bowl
Ingredients
- 400 g baby carrots
- olive oil, for drizzling
- sea salt
- freshly ground black pepper
- 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
- 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
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