"Carrots and rabbit just go together," says Mat Lindsay. "After all, rabbits eat carrots, so to serve them on the same table seems to bring together the circle of life in some strange way. This dish is a standard at Ester - I love the combination of simple flavours that come together to make it amazing."
- 2 bunches baby or heirloom carrots, scrubbed, pat dry
- 60 ml (¼ cup) olive oil
- 115 gm (1/3 cup) honey
- 2 tbsp tamari
- To serve: sesame seeds, shaved Parmigiano-Reggiano and Lebanese cress (see note)
- 1Preheat oven to 250C, or highest setting. Spread carrots in a roasting pan large enough to hold them snugly in a single layer, drizzle with oil and half the honey, season to taste and roast until liquid bubbles and carrots start to caramelise (6-8 minutes). Pour tamari and remaining honey over, toss to combine, season to taste with freshly ground black pepper and serve hot scattered with sesame seeds, Parmigiano-Reggiano and Lebanese cress.
Note Lebanese cress, which tastes like carrots, is available from select specialist greengrocers and farmers' markets. if you can't find it use flat-leaf parsley or even the green carrot tops instead.
Drink Suggestion: 2011 Markus Molitor Haus Klosterberg Kabinett Riesling, Mosel, Germany. Drink suggestion by Mat Lindsay