Shawarma-Spiced Carrots With Date and Herb Salad

Step 1

Place a rack in middle of oven; preheat to 450°. Stir oil, salt, cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic in a small bowl to combine.

Step 2

Toss carrots with oil mixture on a large rimmed baking sheet to coat. Roast until carrots are crisp-tender and deeply browned, 15–20 minutes. Let cool.

Step 3

While the carrots are cooling, whisk lemon juice, oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Add red onion, dates, jalapeños, and herbs and toss to coat. Taste salad and add more lemon juice if needed.

Step 4

Stir labneh and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.

Step 5

To serve, spread labneh on a platter; top with carrots. Scatter salad over.