- 500g of heirloom carrots, cut in half length-ways (if using regular carrots cut into finger-length batons)
- 2 tbsp of olive oil
- 2 sprigs of thyme, leaves plucked
- Salt and black pepper
- 4 tsp of runny honey
- 125g of bulgur wheat, cooked and cooled
- 2 tbsp of chopped parsley
- 2 tbsp of chopped mint
- 2 tsp of lemon juice
- 3 tbsp of labneh
- 50g of walnuts, toasted
- Seeds from ½ a pomegranate
- Preheat the oven to 200°C/400°F/Gas 6. Line a roasting tray with greaseproof (waxed) paper.
- Put the carrots in a mixing bowl, add four teaspoons of the olive oil, the thyme leaves and a pinch of salt and pepper and mix well. Transfer to the lined roasting tray and roast for about 40 minutes, turning them around occasionally until they’ve started to take on some colour. Drizzle over the honey and roast for a further 10 minutes or so.
- Meanwhile, place the cooked bulgur in a mixing bowl and combine with the parsley and mint, the remaining two teaspoons of olive oil, the lemon juice and a touch of salt and pepper.
- Place the bulgur mix in a serving bowl and top with the carrots, labneh, walnuts and pomegranate seeds.
Use agave in place of honey and a plant-based yogurt in place of labneh.
Recipe courtesy of Fresh Veggie Kitchen by David & Charlotte Bailey (Pavilion Books).
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