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Baby carrots with labne and herb salad


You'll need

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)

Method

  • 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.

“As well as being one of the prettiest plates I’ve ordered, the baby carrots with labne and herb salad at Bar Lourinhã was also one of the most delicious. I’d love Matt McConnell’s recipe.”
Thuy On, Collingwood, Vic

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At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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