Summer salad to impress......

The Modern Mess - Nov 2018

This week I have another recipe from fellow foodie Jen Pomeroy ( This is a simple but beautiful recipe for a Roast Carrot Salad with Labne & Sumac. It’s just the dish for those summer BBQ’s, or a light lunch. The labne could be replaced with soft goats cheese, just give the dish a sprinkle with sumac at the end. You can serve the salad warm or at room temperature, so perfect for Christmas day as you can prep ahead.




Recipe by Jen Pomeroy - The Modern Mess


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Sumac & Orange Labne
2 c Greek yoghurt
½ tsp salt
1 tsp sumac

1 orange, zested

 Roast Carrots
2 bunches spring or baby carrots 
1 tsp honey

1 tsp wine vinegar

2 tblspns olive oil 
salt & pepper

a few sprigs of fresh lemon thyme or
regular thyme 

fresh herbs such as mint, Italian parsley, chives, chervil, coriander could work too 
½ pomegranate, deseeded

½ c savoury granola

½ lemon, juiced  


Sumac & Orange Labne
Begin the labne the night beforeor up to 2 days before serving.

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

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

 Roast Carrots
Heat the oven to 200°C. Toss the carrots with the other ingredients, and roast for 20 - 25 minutes until just tender and slightly caramelised. 

Place the warm or room temperature carrots on a serving plate. Squeeze over the juice from half a lemon. Dot over the half the labne, then sprinkle over the granola. Top with pomegranate seeds and finish with the fresh herb leaves. 

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018