Baby carrots with labne and herb salad

AT A GLANCE

  • Serves 2 people

  • 2 bunches Dutch carrots, scrubbed and trimmed
  • 2 tbsp olive oil
  • 2 tsp fennel seeds
  • 2 tbsp Pedro Ximénez sherry vinegar (see note)
  • 20 ml Pedro Ximénez sherry (see note)
  • 60 ml (¼ cup) extra-virgin olive oil
  • ¼ cup (firmly packed) each flat-leaf parsley, mint and dill
  • ½ Spanish onion, thinly sliced
  • 90 gm store-bought labne (about 3 pieces)
01   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.
02   Deglaze pan with vinegar and sherry, add extra-virgin oil, whisk to combine, season to taste and set aside.
03   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.
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