Zaynab's Shawarma Spiced Carrots

Ingredients

½ teaspoon Peni Miris Cinnamon
½ teaspoon ground Nandini Coriander
½ teaspoon ground Jodhana Cumin
½ teaspoon Pragati Turmeric
½ teaspoon sweet paprika
¼ teaspoon freshly crackled Aranya Black Pepper
⅛ teaspoon ground Baraka Cardamom
⅛ teaspoon ground Kandyan Cloves
2 garlic cloves, finely grated
2 teaspoons Surya Salt or Diamond Crystal kosher salt
¼ cup (60ml) olive oil
1 ½ pounds (680g) medium carrots, trimmed and halved lengthwise or chopped parsnips or sweet potatoes (adds about 10 minutes to the roast)

2 tablespoons fresh lemon juice, plus more as needed
1 tablespoon extra virgin olive oil, divided
1 teaspoon Diamond Crystal kosher salt or Surya Salt, divided
1 small red onion, thinly sliced
7 Medjool dates, pitted, roughly chopped
2 jalapeños, seeds removed, roughly chopped
1 cup (30 to 50g) roughly chopped tender herbs (such as cilantro, dill, or parsley)
1 cup (240ml) labneh or whole-milk Greek yogurt

To roast the carrots: Place a rack in the middle of the oven and preheat to 450°F (230°C).
Put the cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, garlic, salt, and olive oil in a small bowl and stir to combine.
Toss the carrots with the spice mixture on a large rimmed baking sheet until evenly coated. Transfer to the oven and roast until the carrots are crisp-tender and deeply browned, 15 to 20 minutes. Remove the pan from the oven and let it cool.
To make the herb salad and assemble: Whisk the lemon juice, olive oil, and ½ teaspoon of the salt in a medium bowl. Add the red onion, dates, jalapeños, and herbs and toss to coat. Taste the salad and add more lemon juice if needed.
Stir the labneh and remaining ½ teaspoon salt in a small bowl.
To serve, spread the labneh on a platter, scatter the carrots over it, and top with the salad.

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