Name: Roasted summer veg with labneh and crunchy seeds
Total time: 2400 s
Yield: 4
Ingredients: 500 gram potato; 1 pack baby carrots; 200 gram radish; 1 teaspoon smoked sea salt; 200 gram asparagus spear; 1 pack labneh dip with a herb dressing; 2 tablespoon mixed seeds; 1/2 teaspoon chilli flakes; 1 teaspoon nigella seeds

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Parboil the potatoes (500 g) in a pan of salted boiling water for 6-8 minutes, until just tender.

Step 3

Arrange the potatoes, carrots (1 pack) and radishes (200 g) in a big roasting tray, season with the smoked salt (5 g) and drizzle with olive oil. Roast for 20-25 minutes, until tender, adding the asparagus (200 g) for the final 10 minutes.

Step 4

Meanwhile, toast the mixed seeds (20 g) , chilli flakes (as needed) and nigella seeds (2 g) in a frying pan over a medium heat until fragrant. Season with a little of the smoked salt and set aside (use any leftovers to top salads or soups).

Step 5

Scatter the seeds over the roasted vegetables and serve alongside the labneh dip (1 pack) .

Roasted summer veg with labneh and crunchy seeds

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