
By delicious. magazine
Salt-baked root vegetables with labneh
Cooking with salt in this way ensures that the vegetables are cooked evenly and gently, and will yield a beautifully soft texture once cooked. The labneh is topped with a za’atar pesto for a kick of fresh flavour – perfect for dipping!
Updated at: Wed, 02 Apr 2025 14:16:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
64
High
Nutrition per serving
Calories668.9 kcal (33%)
Total Fat25.7 g (37%)
Carbs86.8 g (33%)
Sugars11.5 g (13%)
Protein23.2 g (46%)
Sodium11631.3 mg (582%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

550gstrong white bread flour
plus extra to dust

175gfine sea salt
plus 1/2 tsp

3egg whites
free-range

1kgroot vegetables
unpeeled, assorted, we used a mix of, heritage carrots, beetroot and swede quarters

flatbreads
to serve

500gfull-fat greek yogurt
thick, we used total

1 tsplemon juice
for the za’atar pesto

50gshelled pistachios

fresh coriander

3fresh mint sprigs
leaves picked

1 Tbsplemon juice

100mlextra-virgin olive oil

1 Tbspza’atar spice blend
Instructions
View on delicious. magazine
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