Description
Smoky grilled carrots and tender leeks served over creamy labneh, finished with olive oil, lemon, and fresh herbs for a simple yet deeply flavorful vegetable dish.
Ingredients
Scale
- 500 g carrots, peeled and halved lengthwise
- 2 large leeks, trimmed, cleaned, and halved lengthwise
- 200 g labneh
- 3 tablespoons olive oil
- 1 small garlic clove, finely grated
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley or dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat the grill or grill pan to medium high heat.
- In a bowl, toss the carrots and leeks with olive oil, salt, and black pepper until evenly coated.
- Lightly oil the grill grates or pan.
- Place the vegetables cut side down on the grill in a single layer.
- Grill for 12 to 15 minutes, turning once, until tender with visible char marks.
- In a small bowl, mix the labneh with grated garlic and lemon juice.
- Spread the labneh onto a serving platter.
- Arrange the grilled carrots and leeks over the labneh.
- Finish with fresh herbs and an extra drizzle of olive oil, then serve.
Notes
- You can grill the vegetables a day ahead and reheat gently before serving.
- Adjust lemon juice and salt in the labneh to taste.
- Serve warm or at room temperature for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg