Sticky Za’atar Carrots with Spicy Dukkah and Labneh

This stunning veggie centrepiece looks impressive but it’s actually so easy to make. It really is the perfect combination of flavours and textures. The honey and za’atar glazed carrots are sticky and delicious, the spicy dukkah adds heat and crunch, and the thick, creamy labneh brings it all together.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4 1x



For the labneh: 

  • 450g Greek yoghurt
  • 1 tsp salt

For the spicy dukkah: 

  • 25g raw pistachios and/or blanched hazelnuts
  • 1 tbsp sesame seeds
  • ½ tbsp fennel seeds
  • ½ tbsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tbsp pul biber (also known as aleppo pepper)

For the carrots:

  • 500g carrots
  • 1 tbsp za’atar
  • extra-virgin olive oil
  • 2 tbsp honey
  • 1 small handful fresh flat-leaf parsley or dill, finely chopped


  1. Line a sieve with a cloth and set it over a mixing bowl. Combine the greek yoghurt and salt. Transfer the mixture to the cloth and give it a good squeeze. Top with something heavy then leave to drain in the fridge while you prepare the other ingredients.
  2. Onto the dukkah. Heat your oven to 180°C / fan 160°C. Place everything except for the pul biber in a baking tray and shake into an even layer. Bake for 10 to 12 minutes, or until everything looks and smells toasted.
  3. Leave to cool for 10 minutes, then transfer the dukkah to a food processor. Add the aleppo pepper, season with salt and pulse a few times until you get a nice, coarse mixture.
  4. Turn your oven up to  200°C / 180°C fan. Place the carrots in a roasting tin. Add the za’atar, season with salt and pepper and drizzle with olive oil. Toss to coat, then roast for 40 minutes, or until the carrots are tender.
  5. Add the honey and toss to coat. Pop back into the oven for 5 minutes.
  6. By this point, the labneh should be nice and thick. Spread it onto a plate and top with the carrots and as much dukkah as you’d like (you can keep any leftovers in a sealed jar, which will keep for up to 2 weeks at room temperature). Finish with the fresh herbs then you’re good to serve.

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