Avocado Labneh Roasted Carrots Leaves Recipes

Steps:

• For the roasted cauliflower: Put a baking sheet in the oven and preheat to 450 degrees F.
• Meanwhile, toss together the cauliflower florets, olive oil and za'atar in a medium bowl. When the oven is at temperature, pour the cauliflower onto the hot baking sheet, making sure to scrape out all the oil and za'atar. Bake for 10 to 12 minutes, until the cauliflower is crispy and tender. Let cool slightly.
• For the toast: Preheat a grill or grill pan over medium heat. Lay the sliced bread out on a clean work surface, brush on both sides with oil and season with salt. When the grill is hot, add the bread and grill for 1 to 2 minutes per side, until the bread is charred and toasted. Remove to a baking sheet.
• For the avocado: Place the avocado, 3 tablespoons of the Fresno chile, and the garlic in a large bowl. Mash together with the back of a fork until evenly incorporated but still chunky. Stir in the lime juice and season with salt. Let sit for 5 minutes, then taste and adjust the salt and lime juice as needed. You can also stir in the remaining 1 teaspoon Fresno chile for more heat!
• For the labne: Mix together the labne and honey. Set aside.
• To assemble: Divide the avocado mixture evenly over the toasts, spreading it to the edges. Top with the labne, leaving a 1-inch border. Add a few pieces of roasted cauliflower to each toast. Serve immediately.

Steps:

• To make the labneh, mix the yoghurt, lime and coriander together in a bowl. Line another small bowl with a square of muslin. Spoon the yogurt mixture into the bowl, pull up the ends of the muslin and tie the yoghurt into a ball. Tie the ends of the muslin onto a wooden spoon and suspend over a bowl or jug. Place in the fridge overnight to strain.
• Heat oven to 200C/180C fan/gas 6. Toss the carrots with 1 tsp of the oil, 2 tsp of the lime juice, the cumin and lots of ground black pepper. Tip onto a foil-lined baking tray and roast for 20 mins. Turn the carrots and return to the oven for a further 10 mins or until tender and lightly browned. Set aside.
• Cut the avocado in half and remove the stone. Scoop out the flesh from each half in one piece with a serving spoon. Slice on a chopping board, then toss with the remaining lime juice.
• Untie the labneh and spread it over two plates, top with the salad leaves, carrots and avocado. Drizzle over the remaining oil, sprinkle with the seeds and serve with lime wedges.

Steps:

• Toss 1 1/2 pounds baby carrots, 3 tablespoons olive oil and 1/2 teaspoon crushed coriander seeds on a baking sheet; season with salt and pepper. Roast at 400 degrees F, turning once, 25 to 30 minutes. Top with 1 segmented orange (plus any juices) and 1/2 diced avocado. Season with salt and pepper.

Steps:

• Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
• Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
• Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
• Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.