Super Dukkah Carrots with Labneh

For the labneh: 

- 450g Greek yoghurt

- 1 tsp Spicecraft Smokey Garlic salt

For the carrots:  

- 500g carrots

- Good grind of Lamb Salt Rocks, or any of our other Salt Rocks flavours.

- extra-virgin olive oil

- 2 tbsp honey

- 1 small handful fresh parsley finely chopped.

• Line a sieve with a cloth and set it over a mixing bowl. Combine the Greek yogurt 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.     
• Turn your oven to 180°C fanbake. Place the carrots in a roasting dish. Season the carrots with Spicecraft's Lamb Salt Rocks and drizzle with olive oil. Toss to coat, then roast for 40 minutes, or until the carrots are tender.     
• Add the honey and toss to coat. Pop back into the oven for 5 minutes.     
• By this point, the labneh should be nice and thick. Spread it onto a serving plate and top with the carrots and as much SUPER DUKKAH as you’d like and sprinkle the chopped parsley over the top and serve.