Honey-glazed rainbow carrots on labneh

Ingredients

For the labneh

500 g Greek yoghurt (10% fat)

1 bundle of rainbow carrots

2 tbsp. olive oil

2 tbsp. Darbo forest honey

½ tsp. salt

2 tsp. sesame

2 tsp. coriander seeds

For the pesto

½ bundle of carrot tops

½ bundle of parsley

½ bundle of dill

100 g roasted hazelnuts

Juice and peel of one organic lemon

Salt to taste

2 eggs

Preparation

To make the labneh, line a sieve with a tea towel and place it over a bowl. Pour the yoghurt into the sieve, cover it with the tea towel and leave it to drain in the refrigerator over night.

Wash the carrots and cut the tops 2–3 centimetres above the end. Leave the carrots intact or halve them, depending on their size. Line a baking tray with baking paper.

Marinate the carrots with the olive oil, honey, salt, sesame and coriander on the tray, then roast them in the oven at 180 °C for about 20 minutes. For the pesto Thoroughly wash the carrot tops, parsley and dill. Dry them and blend them into a fine purée.

Boil the eggs for 7 minutes, then rinse them in cold water, peel and halve them.

To serve, spread the labneh on the plates. Arrange the carrots and carrot pesto on the layer of labneh, then place half a soft egg on top.

Season with sea salt flakes and serve.