Avocado, labneh, roasted carrots & leaves

Making your own low-fat soft cheese – labneh – from bio yogurt is surprisingly easy. It’s delicious in salads and wraps, as a dip in crunchy vegetables or melting it into baked sweet potatoes.

LOW 3OF5 GLUTEN CAL ADAY FREE SERVES 2 PREP 20 mins plus overnight chilling COOK 30 mins

CALCIUM FIBRE

200g/7oz full-fat bio yogurt grated zest 1 lime, plus 1 tbsp juice, cut into wedges, to serve small pack coriander, leaves finely chopped 300g/11oz carrots, cut into batons 1 tbsp cold-pressed rapeseed oil

tsp ground cumin 1 ripe but firm avocado 50g bag mixed salad leaves 1 tbsp mixed seeds (such as sunflower,

pumpkin, sesame and linseed)

1 To make the labneh, mix the yogurt, lime and coriander together in a bowl. Line another small bowl with a square of muslin. Spoon the yogurt mixture into the bowl, pull up the ends of the muslin and tie the yogurt into a ball. Tie the ends of the muslin onto a wooden spoon and suspend over a bowl or jug. Place in the fridge overnight to strain. 2 Heat oven to 200C/180C fan/gas 6. Toss the carrots with 1 tsp of the oil, 2 tsp of the lime juice, the cumin and lots of ground black pepper. Tip onto a foil-lined baking tray and roast for 20 mins. Turn the carrots and return to the oven for a further 10 mins or until tender and lightly browned. Set aside. 3 Cut the avocado in half and remove the stone. Scoop out the fesh from each half in one piece with a serving spoon. Slice on a chopping board, then toss with the remaining lime juice. 4 Untie the labneh and spread it over two plates, top with the salad leaves, carrots and avocado. Drizzle over the remaining oil, sprinkle with the seeds and serve with lime wedges. PER SERVING 370 kcals • fat 25g • saturates 5g • carbs 21g • sugars 19g • fibre 9g • protein 9g • salt 0.3g

EASY