Name: Roasted Carrots, Bulgur Wheat and Za’atar Labneh
Cook time: 60 min
Yield: 1
Ingredients: FOR SIX; FOR THE LABNEH; 500g yogurt; 1 tbsp za’atar; 2 cloves garlic, finely minced; pinch of flaky sea salt; FOR THE CARROTS; 12 medium-large carrots (colourful heritage ones, if available); 60ml olive oil; 1 tbsp ground cumin; 1 tbsp sumac; FOR THE BULGUR WHEAT; 320g bulgur wheat; 650ml boiling hot vegetable stock; FOR THE DRESSING; 90ml olive oil; juice of 2 lemons; 2 tsp sumac; pinch of salt; 100g pistachio nuts, toasted in a dry pan until fragrant, then roughly chopped; 100g dried cherries, roughly chopped; TO SERVE; large handful of coriander leaves; 2 tsp za’atar

VMG Recipes