k  Harissa miso roasted carrots and sweet potatoes with herb labneh  k

This is an incredible dish that can be served as a vegetarian main course. Amazing textures, hot spices, saltiness from the miso dressing and the clean acidic ‘cheese-like’ yoghurt makes an irresistible interplay of flavours. It is delicious served at room temperature and keeps well in the fridge for several days.


You do need to prepare it a day (or two) in advance to make the labneh – it needs to drain in the fridge for at least 24 hours to give a cream cheese-like consistency.


You can play around with the added ingredients, it’s even fab plain with a bit of sea salt and pepper. The longer you drain it the thicker it will become. I love making it, it feels like you have produced your own homemade cheese. It is also gorgeous with a simple roasted tomato salad or as a dip.


If you don’t have the time or the inclination to make the labneh you can substitute this with a good quality goats cheese or leave out the dairy and the dish will become vegan.


Ingredients (serves 4-6)

For the labneh

400g full fat greek yoghurt (I used goats milk yoghurt)
1 clove garlic finely crushed
3 tbsp parsley & coriander chopped finely (or use herbs of your liking)
Sea salt and pepper

For the roasted roots

2 bunches baby carrots, scrubbed
2 medium sweet potatoes, peeled
1 tablespoon harissa
2 cloves crushed garlic
2 tablespoons olive oil
Sprigs of fresh thyme
A few pinches of salt and ground pepper

The dressing

1 tablespoon harissa
1 tablespoons miso paste
Juice of 1 lemon
1 tablespoon of cider vinegar (or white wine vinegar)
1/4 cup olive oil
Squirt of agave or honey to taste


Garnish with

1 bunch radishes, thinly sliced
handful almonds, toasted
2 tablespoons chopped coriander


1. Make the labneh at least one day in advance. Mix the yoghurt, garlic, herbs, salt and pepper in a bowl. I poured this into a muslin bag (for soaking nuts) and suspended it over a bowl. If you don’t have a bag you can easily line a sieve with a brand new j-cloth and bring the corners and twist and tie to make a bag. Leave this in the fridge – at least 24 hours, the longer the better really.

2. Pre heat the oven to 180o. I like to keep the carrots whole leaving a little bit of the green tops – giving the dish a more rustic look, if the carrots are overly large then cut them straight down the middle.

3. Cut the sweet potatoes into similar length wedges of the carrots. Toss everything with the olive oil, harissa, crushed garlic, thyme sprigs, salt and pepper then spread onto a baking tray and roast until golden and tender…about 35 minutes, turning the vegetables after about 20 minutes to brown them on all sides. Remove from the oven and let them cool slightly.

4. Meanwhile make the dressing – whisk together the harissa, miso paste, lemon juice, oil, vinegar, a dash of honey or agave, then season with salt and pepper.

5. When the carrots and sweet potato have cooled a bit, toss them in a really big bowl with half the dressing. Add the toasted almonds and radishes. Carefully arrange on a serving platter.

6. Remove labneh from the cloth and spoon it over the salad and then scatter over the chopped coriander. Pour the remaining dressing into a little bottle and serve on the side.

This will keep beautifully at room temperature for a few hours, or in the fridge for up to three days. As a vegan option, leave out the lebneh.