Cumin & coriander roasted carrots, labneh & avocado with pomegranate dressing
Labneh – drained yogurt ‘cheese’ – is very easy to make
Emma Lee
Labneh - drained yogurt 'cheese' - is very easy to make. You need to start 24 hours ahead if you want to use it straightaway, or you can make it in advance and keep it in the fridge. If storing it, roll it into walnut-size balls with wet hands, then put them in a jar under a layer of olive oil.
To drink: A crisp, aromatic white, an Albariño, or this Austrian: Taste the Difference Grüner Veltliner 2013, £7.50, Sainsbury's. Wine details correct at original magazine publication date.
From the Gourmet supplement in the December 2014 issue of House & Garden. Recipe by Diana Henry; photograph by Emma Lee; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
