¼ cup(firmly packed) each flat-leaf parsley, mint and dill
½Spanish onion, thinly sliced
90 gmstore-bought labne (about 3 pieces)
Preheat oven to 200C. Place carrots in a roasting pan, drizzle with olive oil, scatter with fennel seeds, season to taste and roast until carrots are tender and starting to caramelise (15-20 minutes). Remove from pan and cool to room temperature.
Deglaze pan with vinegar and sherry, add extra-virgin oil, whisk to combine, season to taste and set aside.
Combine herbs and onion in a bowl, drizzle over a little dressing and toss to combine. Scatter labne over a serving plate, top with carrot, scatter over salad, drizzle with remaining dressing and serve.
Note Labne is a yoghurt cheese available from select delicatessens and David Jones food halls. To make your own, drain thick Greek-style yoghurt overnight in a muslin-lined sieve. Pedro Ximénez sherry vinegar is available from David Jones food halls and select delicatessens. Pedro Ximénez sherry, a dark, thick, sweet sherry, is available from select bottleshops and David Jones food halls.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.