Salt-baked root vegetables with labneh

Name: Salt-baked root vegetables with labneh
Cuisine: Greek
Ingredients: 550g strong white bread flour, plus extra to dust; 175g fine sea salt, plus ½ tsp; 3 free-range egg whites; 1kg-1.2kg unpeeled assorted root vegetables (we used a mix of heritage carrots, beetroot and swede quarters); Flatbreads to serve; 500g thick full-fat greek yogurt (we used Total); 1 tsp lemon juice for the za’atar pesto; 50g shelled pistachios; Small pack fresh coriander; A few fresh mint sprigs, leaves picked; 1 tbsp lemon juice; 100ml extra-virgin olive oil; 1 tbsp za’atar spice blend

Instructions

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: Thu, 26 Feb 2026 11:04:30 GMT