Denise says:

  • This is a colourful salad that is perfect with fish or a veggie main course.  Add the fresh herbs just before serving for best results. Pair the orange carrots and green herbs with some colourful Heirloom tomatoes.
  • Heirloom varieties are open-pollinated, which means you can save the seeds, plant them, and expect them to grow into new tomato plants. Although they have a shorter shelf life than regular tomatoes, they are often tastier and juicer.
  • Preparation Time: 25 minutes
  •   Cooking Time: 25 minutes plus make the labneh 1-2 days ahead
  • Serves: 6-8 people


  • 300g baby heritage carrots – scrubbed
  • Olive oil to drizzle
  • 400g tin chickpeas – rinsed
  • 1 tablespoon honey
  • 250g wholemeal cous cous
  • 500g mixed heritage tomatoes – sliced
  • Small bunch fresh dill sprigs – chopped
  • Small bunch fresh mint sprigs – leaves only, chopped
  • For the Dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons cumin seeds, lightly toasted
  • 1 lemon – zest plus 1 teaspoon lemon juice
  • 1 teaspoon honey
  • For the Labneh:
  • 500g thick Greek Yoghurt / Thick non-dairy yoghurt
  • 1 teaspoon sea salt


  1. Make the labneh 1-2 days ahead. Mix the yoghurt and sea salt, then spoon into a sieve lined with a muslin, set over a bowl. Fold the corners of the muslin over the yoghurt, transfer to the fridge and leave for 12-48 hours.
  2. Preheat the oven to 200°C / Gas mark 6.
  3. Place the carrots on a tray lined with baking parchment. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes. Add the chickpeas, drizzle with honey and toss together. Roast for a further 15 minutes or until tender and caramelised. Set aside.
  4. Pour 500ml boiling water over the cous cous and leave covered for 5 minutes. Add the cooked cous cous to the roasted carrot mixture and toss together.
  5. Mix all the dressing ingredients together. Add half of the dressing to the cous cous mixture.
  6. Put half of the tomatoes onto a serving platter, top with the carrot and cous cous mix, then add the remaining tomatoes. Top with herbs. Unwrap the labneh which is resting on top of the muslin and dot spoonfuls over the salad. Drizzle with the remaining dressing to serve.