Charred Heirloom Carrot and Whipped Labneh Salad

Ingredients

• •2 lbs baby heirloom carrots, scrubbed and tops trimmed to 1 inch
• •3 tablespoons wildflower honey
• •4 tablespoons extra virgin olive oil, divided
• •1.5 cups labneh (strained yogurt)
• •1 clove garlic, finely grated
• •1 teaspoon lemon zest
• •1/2 cup shelled pistachios, toasted and crushed
• •2 tablespoons toasted sesame seeds
• •1 teaspoon coriander seeds, toasted and crushed
• •1/2 teaspoon cumin seeds, toasted and crushed
• •1/2 cup fresh mint leaves, torn
• •1/4 cup fresh flat-leaf parsley
• •Flaky sea salt and freshly cracked black pepper to taste

Instructions

1. 1In a small blender, pulse the parsley and 2 tablespoons of olive oil until vibrant green, then strain through a fine mesh sieve to create the herb-infused oil.
2. 2Whisk together the labneh, grated garlic, lemon zest, and a pinch of salt until smooth and aerated; set aside at room temperature.
3. 3Prepare the dukkah by combining the crushed pistachios, sesame seeds, coriander, and cumin in a small bowl with a pinch of salt.
4. 4Toss the carrots with 1 tablespoon of olive oil, salt, and pepper. Grill over medium-high heat or roast at 425°F (220°C) for 15-20 minutes until tender and charred.
5. 5During the last 3 minutes of cooking, brush the carrots generously with wildflower honey to caramelize.
6. 6To assemble, spread a thick layer of whipped labneh on a large chilled platter using the back of a spoon to create decorative swooshes.
7. 7Arrange the warm charred carrots artfully over the labneh bed.
8. 8Drizzle with the herb-infused oil and scatter the pistachio dukkah and torn mint leaves over the top.
9. 9Finish with a final sprinkle of flaky sea salt and serve immediately while the carrots are still warm.