Roasted Rainbow Carrots and Kohlrabi with Labneh
Serves 4 to 6
2 bunches rainbow carrots (about 2 lb), peeled
2 kohlrabi bulbs, peeled
1/4 cup Longo’s Signature Extra Virgin Olive Oil, divided
2 tbsp fresh lemon juice
2 tsp za’atar, divided
1/4 tsp each salt and pepper
2 cups 2% plain natural yogurt
1/2 tsp salt
- •Line fine-mesh sieve with coffee filter or cheesecloth; set over bowl. Stir together yogurt and salt; transfer to prepared sieve. Cover with plastic wrap and refrigerate for 2 hours or overnight until thickened to consistency of spreadable cream cheese. Transfer to bowl; refrigerate until ready to use.
- •Halve thin carrots and quarter larger carrots lengthwise. Cut in half or thirds crosswise. Cut kohlrabi into 1/2-inch thick slices; stack slices and cut into 1/2-inch thick batons.
- •Whisk together 2 tbsp of the oil, lemon juice, half the za’atar, salt and pepper. Add carrots and kohlrabi; toss to coat. Spread onto parchment-paper-lined baking sheet. Roast in preheated 400°F oven for 40 minutes or until tender and browned with some crispy edges.
- •Spread labneh over bottom of serving platter. Top with roasted vegetables; drizzle with remaining oil and sprinkle with remaining za’atar.
A dash of advice
- Protein 6g
- Fibre 6g
- Fat 12g
- Sugar 12g
- Carbs 24g
- Sodium 480mg