Serves 4 or up to 8 as part of a Christmas spread.

I love pomegranates. I don’t think they grow here commercially but you can grow them. We planted two trees in out garden a few months ago so I have my fingers crossed!! They add a great sweetness and texture to salads and pair well with spiced meat and vegetables.

This is a simple but beautiful salad. The labne could be replaced with soft goats cheese or feta if you like, just give the dish a sprinkle with sumac at the end. This dish is nice warm or at room temperature so perfect for Christmas day as you can prep ahead.

Roast carrot salad with sumac labne, herbs, pomegranate and savoury granola

Roast carrots –  see below
Sumac and orange labne – see below
1/2 – 1 cup fresh herbs such as mint, Italian parsley, chives, chervil, coriander could work too – leaves picked
Half a pomegranate deseeded
Half a cup or so of savoury granola
1 lemon to finish


Begin the labne the night before or 2-3 days before if you like.
Make the savoury granola – this can be done a week or two in advance if kept in a sealed container.
Roast the carrots.

To serve
Place the warm or room temperature carrots on a serving plate. Squeeze over the juice from a lemon. Dot over the half the labne, sprinkle over the granola and the pomegranate seeds and finish with the picked herbs and an extra sprinkle of flaky salt.


Roast carrots
2 bunches spring / baby carrots
2 tsp honey
1 tsp wine vinegar
2 T olive oil
Salt and pepper
A few sprigs of fresh lemon thyme or regular thyme

Toss the carrots with the honey, vinegar, olive oil, seasoning and fresh thyme and roast the carrots for 20-25 minutes at 200 degrees until just tender and slightly caramelised.


Sumac and orange labne
2 cups Greek yoghurt
1/2 tsp salt
1 tsp sumac
Zest of an orange

Mix all together and place in a clean muslin cloth or tea towel over a sieve and hang overnight so the whey separates, and the yoghurt gets nice and thick.

Labne keeps well for at least a week, longer if you cover with olive oil.

Serve any extra labne along side the meal. You can also serve on bread or toast or as a dip. It is a great staple or the fridge and you can flavour it with any herbs and spices you like. I quite often make mine with lemon zest and I make a kilo batch to keep us going for a while.