Create an account to discover delicious deals, enjoy personalized benefits, and find great recipes and food inspiration.
RECIPE TYPE
Vegetarian
SERVES
Serves 4 to 6
Prep time: 20 min
Total time: 3 hr
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 |
Labneh: |
2 cups 2% plain natural yogurt |
1/2 tsp salt |
Labneh:
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.
Carrots and Kohlrabi:
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.
Protein 6g | Fibre 6g |
Fat 12g | Sugar 12g |
Carbs 24g | Sodium 480mg |
