Line a fine mesh strainer with several layers of cheesecloth and set it over a bowl. In a separate bowl, combine the Greek yogurt, lemon juice, cumin, garlic, sugar, and salt. Spoon the mixture into the cheesecloth-lined strainer and fold the cheesecloth over the top. Refrigerate for 12 to 24 hours, or until the desired thickness is reached.
Roasted Carrots
Preheat the oven to 450°F. Wash the carrots thoroughly and cut them in half. Toss with the za’atar, olive oil, honey, rosemary, sage, salt, and pepper.
Arrange the carrots on a sheet pan and roast for 15 to 20 minutes, until lightly caramelized and tender but still slightly firm. Remove from the oven and set aside.
Roasted Onion and Pepper
Reduce the oven temperature to 325°F. Roast the cipollini onions for 10 minutes.
Increase the oven temperature to 375°F. Roast the sweet peppers for 10 minutes.
Heat the olive oil and butter in a large sauté pan over high heat. Add the roasted carrots and cook for 1 minute.
Add the roasted onions and peppers. Season with salt and pepper to taste.
Add the kale and sauté for 2 to 3 minutes, until wilted and the vegetables are heated through.
To Serve
Spread the lemon yogurt in a thin layer on a serving plate. Arrange the carrot mixture over the yogurt and drizzle with additional honey, if desired.
Garnish with edible flowers and fresh herbs such as basil, rosemary, sage, nasturtium, or marigolds, if desired.
Notes
Labneh is a thick, tangy Middle Eastern strained yogurt with a spreadable texture. Straining the Greek yogurt for 12 to 24 hours gives it the thicker consistency used in this dish.
Chef’s Tip: Make sure you always have fun in the kitchen.
