Roast Carrots with Labneh and Flatbread
(Serves 4)
700 g carrots, cut into 1.5 cm rounds
2 tbsp extra virgin olive oil
1 tbsp maple syrup
Sea salt, to taste
1 tbsp red wine vinegar
Large handful (each) of parsley, dill, mint and coriander, leaves torn
1 tbsp harissa
350g labneh
Toasted slivered almonds, to serve
Flatbreads
250g tipo 0 or plain flour, plus extra for dusting
½ tsp fine sea salt
2 tsp caster sugar
5g dry active yeast
1 tbsp extra virgin olive oil, plus extra for greasing and cooking
Method:
In the bowl of a stand mixer fitted with a dough hook, place all of the dough ingredients and 350ml of warm water. Mix on a low speed for 2-3 minutes, or until combined, then increase the speed to medium-high and mix for 12-14 minutes, or until smooth and elastic. Drizzle the dough with a little olive oil, and use your hands to shape it into a rough ball, coating it in the olive oil. Cover and allow to rise in a warm space for 1 hour or until doubled in size.
Punch down the dough and divide it into four pieces. Use your hands to roll each piece into a ball, cover with a clean tea towel and set aside for 25-30 minutes to rise again.
Meanwhile, preheat the oven to 180C (200C conventional).
Arrange the carrots on a tray lined with baking paper. Pour over the olive oil, maple syrup and season with salt. Toss the carrots well to coat. Roast in the preheated oven for 35-40 minutes or until tender and nicely golden. Drizzle over the vinegar and toss to coat the carrots. Set aside.
On a light dusted work bench or board, working with one ball at a time, roll out to a circle around 20cm in diameter. Repeat with the remaining dough.
To cook the flatbreads, warm a frying pan over a medium-high heat. When hot, add one flatbread and cook for around 2 minutes on each side, or until golden and puffy. Transfer to a clean tea towel and wrap to keep warm. Repeat with the remaining flatbreads.
Transfer the warm carrots to a bowl and toss with the herbs. Season to taste and set aside.
Spoon the labneh onto a serving plate and top with the harissa. Use a spoon to swirl the harissa into the labneh. Top with the carrots and scatter over some almonds. Serve with the warm flatbreads.
