2bunches Dutch carrots, trimmed, large ones halved lengthways90 mlolive oil2 slicesmountain bread or other flatbread200 gmsmall green lentils½small Spanish onion, thinly sliced lengthways2garlic cloves, thinly sliced lengthways1 tbspsherry vinegar, or to tasteJuice of1 lemon, or to taste1 cup eachcoarsely torn flat-leaf parsley and mint1 cup(loosely packed) baby spinach120 gmlabne (see note)To serve:dukkah (optional)
Preheat oven to 200C. Place carrots in a single layer on a baking paper-lined oven tray, drizzle with 20ml oil, season to taste and roast until tender (20-25 minutes). Place mountain bread on a separate oven tray, drizzle with 10ml olive oil, bake until crisp (1-2 minutes), cool and break into large pieces.
Meanwhile, place lentils in a saucepan, cover with plenty of cold water, bring to the boil over high heat and cook until just tender (12-15 minutes), drain and place in a bowl.
Heat remaining oil in a small saucepan, add onion and garlic, cook until tender (4-5 minutes). Remove from heat, add vinegar and lemon juice, season to taste and add to lentils with carrot, herbs, baby spinach and labne. Season to taste, toss to combine and serve immediately with crisp bread and dukkah.
Note Labne, a yoghurt cheese rolled into balls, is available from select delicatessens. If you buy labne in oil, use the oil in the dressing.