Yield: 4 servings
Preheat the oven to 325°F.
In a large ovenproof sauté pan over medium-high heat, add 2 tablespoons of olive oil and the carrots. Gently roll the carrots to get color on each side, about 5 minutes per side. Add the thyme and the crushed garlic cloves and place in the pre-heated oven for 5 minutes.
Remove the carrots from the oven and toss in a mixing bowl with the zest and juice of one orange and the remaining 1 tablespoons of olive oil. Set aside.
In the same sauté pan over medium heat, add the dates and sear on the split side until golden, about 3 minutes. Remove from heat, and toss the dates in the bowl with the carrots.
Take a large platter or 4 plates and smear the labneh on the bottom of the plates in a circle, covering almost the entire bottom. Season the labneh with the sprinkling of pistachio dukkah spice.
If using individual plates, place 6 carrots on each plate. If not, pile all of the carrots on the platter. Scatter the seared dates over the top.
To finish the dish, top with a few sprigs of micro cilantro. Drizzle extra virgin olive oil over the top and garnish with orange zest from the remaining orange. Serve right away.
Preheat oven to 350F. Spread the pistachios over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.
Place the toasted pistachios in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the pistachios.
Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the pistachio mixture and mix well. Ready to enjoy.