Maple Candy-Baked Carrots with Dukkah and Spiced Labne

by Leah Halmagyi


  • 1kg Greek yoghurt
  • 1 tsp dried chilli flakes
  • ½ bunch thyme leaves
  • sea salt flakes and freshly-ground black pepper
  • 1½ kg carrots
  • 2 Tbsp extra virgin olive oil
  • 75g unsalted butter
  • 125g maple syrup
  • pistachio dukkah, to serve


Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 8

1 Preheat oven to 180°C. Combine the yoghurt, chilli and thyme in a bowl, then season generously with salt. Spoon into a bowl lined with a double layer of muslin, tie up to enclose, then hang for 4 hours, or in the fridge overnight.
2 Meanwhile, peel and chop the carrots. Heat the extra virgin olive oil and butter in a large pan over a moderate heat. Once melted, ad the maple syrup, carrots and a generous amount of salt and pepper. Cook for 10 minutes, then transfer to a roasting pan and bake for 40 minutes, until deeply caramelised. Serve with the labne and dukkah.