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Ready to spice things up? Sweet Sesh is here! ️‍🔥 🍯 💪
Ready to spice things up? Sweet Sesh is here! ️‍🔥 🍯 💪
Roast Vegetables & Labneh With Spit Roast Salt Flakes

Roast Vegetables & Labneh With Spit Roast Salt Flakes

And On The

15th

Day Of Christmas, We Are Serving

Roast Vegetables & Labneh
With Spit Roast Salt Flakes

An easy way to turn the humble roast veggie into a colourful delicious delight that will work on any dinner table. The thick creamy labneh, with the rosemary, garlic and lemon of the salt is a match made in heaven. Enjoy this recipe with whatever vegetables you have on hand! The labneh also works amazingly paired with the crusted salmon fillet.

Ingredients

Roast Vegetables

4 Parsnips
6 Small Carrots
2 Beetroot
2 Onions
2-3 tsp Spit Roast Salt Flakes
Olive Oil

Labneh

1 tub Natural Greek Yoghurt
Zest of One Lemon
1 tsp Man Grind (heaped)

Instructions

1:

To prepare the labneh the night before line a sieve with muslin or cheese cloth.

2:

Mix the man grind and lemon zest into the yoghurt and pour into the lined sieve. Place the sieve over a bowl and pop in the fridge to drain over night. You with end up with thick scoopable labneh the next day. 

3:

To prepare the vegetables cut the carrots and parsnips into quarters, lengthwise and then in half again if they are large. Cut the beetroots and onions into wedges.

4:

Arrange in a baking tray and drizzle generously with olive oil and season with the Spit Roast Salt Flakes.

5:

Bake for 40 min at 180°c Fan Bake.

To Serve:

Arrange the vegetables on a platter and spoon over dollops of the labneh.

Alternatives

Dairy Free: Serve labneh on the side.

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