Chef Renée Lavallee’s roasted carrot salad

Preheat oven to 400ºF (200ºC). Wash, peel and cut the carrots in half and then into 3-5” pieces. Spread carrot out on a sheet pan and add olive oil, salt and pepper. Using your hands or tongs, toss the carrots so they are evenly coated in the olive oil. Roast the carrots in the preheated oven for 15-20 minutes or until the carrots are still al dente.

Strain the yogurt overnight in the fridge using cheesecloth. Add the lemon juice, lemon zest and sumac to the yogurt. Stir to combine by hand or using a mixer, then season to taste with salt.

Preheat oven to 325ºF (160ºC). In a mixing bowl, combine all of the ingredients. Line a baking sheet with parchment paper and spread the granola evenly. Bake for 20-25 minutes. It should be a golden brown. Let cool and place in an airtight container.

Bring vinegar, water, sugar and salt to a boil. Pour the hot liquid over the sliced onions. Let cool. Cover and refrigerate.

Spread 3-4 tbsp of labneh on a plate, with a quarter of the roasted carrots. Sprinkle 2-3 tbsp of granola over the carrots. Break apart several slices of pickled red onion and place on top of the salad. Tear apart 2-3 mint leaves and dill sprigs and place randomly on top of the salad. Drizzle 1 tbsp of extra virgin olive oil on top of the salad.