Roasted Spiced Carrots with Homemade Labneh

Prepare the labneh by lining a bowl with a double layer of muslin or cheesecloth. Spoon the natural yogurt into the center, gather the corners, and tie them tightly with kitchen string. Hang the bundle over a tap to drain into the sink, or place it in a sieve over a bowl in the refrigerator, and leave it to strain overnight.

The next day, transfer the thickened labneh into a clean bowl. Stir in the fine sea salt and most of the chopped dill, reserving a small handful for the final garnish.

Preheat your oven to 220°C (200°C fan/gas 8). On a large baking sheet, toss the baby carrots with olive oil, za'atar, and crushed coriander seeds. Arrange them in a single layer and roast for 15–20 minutes, or until tender and slightly caramelized. Season with a pinch of salt and pepper to taste.

To serve, spread the seasoned labneh over a serving platter and arrange the warm roasted carrots on top. Scatter with the remaining dill, drizzle generously with extra virgin olive oil, and sprinkle with chili flakes if desired. Serve immediately with warm, crusty bread.