Middle Eastern Roasted Vegetables

A bold and colorful platter layered with creamy labneh, roasted roots, and bursts of spice and crunch — perfect for a showstopper side or a vibrant main.

Ingredients

• 1 lb yams or sweet potatoes

• 1 red onion

• 1 head purple cauliflower

• 3 large carrots

• 3 tbsp olive oil

• Salt and pepper

• 1 cup labneh

• 2 tbsp harissa

• 1 watermelon radish, cut into matchsticks

• ¼ cup sunflower seeds

• ½ cup pomegranate seeds

• Maldon sea salt

Instructions

1. Roast the Vegetables
   Preheat oven to 400°F (200°C). Chop all vegetables into bite-size pieces and place them on a baking sheet, making sure not to crowd the pan. Toss with olive oil, salt, and pepper, and roast for 30–40 minutes until tender and crisp at the edges. Let cool for 5 minutes.

2. Assemble the Dish
   Using the back of a spoon, spread the labneh onto the base of a serving dish. Drizzle harissa on top.
   Layer the roasted vegetables over the labneh. Scatter the watermelon radish, sunflower seeds, and pomegranate seeds on top. Finish with a final drizzle of harissa, a sprinkle of Maldon salt, and serve with flatbread if desired.