Roasted Carrot and Cauliflower Salad with Labneh and Pistachios
This recipe was brought to you by Lake Deborah Salt
Serves 4 (side dish)
Ingredients
1 small head of cauliflower, chopped into medium florets
3 medium carrots, roughly chopped on a diagonal
2 tbsp extra virgin olive oil
3 tsp honey
2 tsp apple cider vinegar
1½ tsp ground coriander
¼ tsp sumac
1 tsp Lake Deborah Pure Lake Salt
¼ tsp cracked black pepper
¼ cup shelled unsalted pistachios
¼ cup dill, roughly chopped
¼ cup parsley, finely chopped
Zest of 1 lemon
200g labneh
Method
Preheat your oven to 200°C. Place the cauliflower and carrots in a large baking tray. Drizzle with olive oil, honey and vinegar. Sprinkle with ground coriander, sumac, Lake Deborah Pure Lake Salt and pepper. Toss to coat evenly. Roast for 30-35 minutes, or until golden and tender, tossing halfway through.
Meanwhile, toast the pistachios in a small frypan over medium heat for 3-5 minutes, or until lightly golden and fragrant. Remove from the pan and roughly chop.
Once cooked, transfer the roasted vegetables to a mixing bowl, including any juices from the tray. Add the dill, parsley, lemon zest, and pistachios (reserve a little for garnish). Toss to combine and taste; adjust seasoning with additional Lake Deborah Pure Lake salt and pepper if needed.
Spread the labneh onto the base of your serving dish. Pile the roasted vegetables on top and garnish with the remaining dill, parsley, lemon zest and pistachios.
