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prep • 25 • mins • cook • 40 • mins
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4-6 • people
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Not too hard

Festive Roasted Carrots with Savoury Granola

5/5 (1)


  • Labneh
  • tick500g yoghurt or dairy-free yoghurt of your choice
  • tick1 tsp sea salt
  • tickJuice of ½ lemon
  • Savoury Granola
  • tick¼ cup Chantal Organics Hemp Seeds
  • tick½ cup Chantal Organics Old Fashioned Rolled Oats
  • tick3 Tbsp sunflower seeds
  • tick3 Tbsp pumpkin seeds
  • tick2 tsp smoked paprika
  • tick2 Tbsp fresh thyme leaves
  • tick1 Tbsp Chantal Organics Apple Syrup
  • tick2 Tbsp Chantal Organics Extra Virgin Olive Oil
  • tickSalt and pepper to taste
  • Crispy Carrots
  • tick2 bunches of baby carrots, halved
  • tick2 shallots or 1 onion, cut into wedges
  • tick2 sprigs of thyme
  • tick2 cloves garlic, sliced
  • tickChantal Organics Extra Virgin Olive Oil
  • tickSalt and pepper to season
  • To serve
  • tickPomegranate arils
  • tickFresh mint
  • tickChantal Organics Extra Virgin Olive Oil, optional


  • Step 1.

    For the labneh, combine the yoghurt, salt and lemon juice in a medium bowl. Stir until well combined, then transfer to a sieve lined with a cheesecloth or clean cloth set over a large bowl. Place in the fridge to strain for 24 hours.

  • Step 2.

    Preheat your oven to 180°C fan bake and line a large baking tray with baking paper.

  • Step 3.

    To prepare the savoury granola, mix hemp seeds, rolled oats, sunflower seeds, pumpkin seeds, paprika and thyme in a large bowl.

  • Step 4.

    Add the apple syrup and extra virgin olive oil to the granola and mix until well combined. Season with salt and pepper. Spread out on the prepared baking tray and bake for 10-12 minutes or until golden and crispy, stirring halfway through. Set aside to cool.

  • Step 5.

    While the granola is baking, prepare the carrots by placing them on a lined baking tray with the shallots, thyme and garlic.

  • Step 6.

    Drizzle the carrots generously with extra virgin olive oil and season with salt and pepper. Place in the oven to bake for 20-25 minutes or until golden and tender.

  • Step 7.

    To assemble, spread the labneh over a large serving platter. Place the carrots and shallots on-top and sprinkle with the savoury granola.

  • Step 8.

    Garnish with pomegranate arils, fresh mint and an extra drizzle of olive oil, if desired.

  • NOTE

    The labneh and granola can be made 2-3 days in advance, so all that’s left to do is roast the carrots. Be prepared for a smooth running dinner party.

  • TIP

    Instead of making your own labneh, pick up a store-bought cucumber mint yoghurt or tzatziki dip for a quick alternative.

Chantal Organics Products used

Hemp Seeds
Old Fashioned Rolled Oats
Apple Syrup
Extra Virgin Olive Oil

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