• Heat oven to 425°. Toss carrots with oil, 2 tsp za'atar and 1/2 tsp salt. Roast 25 minutes, shaking pan halfway through. Add pistachios and roast 3 to 5 minutes, until nuts are lightly browned.

  • Carefully toss carrots and pistachios with lemon juice and 1/8 tsp salt.

  • Mix labneh with 1/8 tsp salt and spread in center of plate. Top with carrots and sprinkle with 1/2 tsp za'atar.

Nutrition Facts

120 calories; 6 g total fat; 1 g saturated fat; 280 mg sodium. 12 g carbohydrates; 3 g fiber; 8 g sugar; 4 g protein;