Charred Heirloom Carrot and Whipped Labneh Salad
A sophisticated play on textures and temperatures, this salad features wood-fired baby heirloom carrots glazed with wildflower honey, served atop a velvety bed of lemon-garlic whipped labneh. The dish is elevated with a toasted pistachio and sesame dukkah for crunch, fresh torn mint leaves, and a finishing drizzle of vibrant herb-infused olive oil.
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