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Carrots cooked over coals, labneh and toasted seeds

Name: Carrots cooked over coals, labneh and toasted seeds
Yield: 6
Ingredients: 300g Greek yoghurt; 5 medium carrots; Extra virgin olive oil, to serve; 40.00 ml hazelnuts, roasted; 30.00 ml sunflower seeds, roasted; 40.00 ml pumpkin seeds (pepitas), roasted; 40.00 ml sesame seeds, roasted; 3 tsp coriander seeds, roasted; 2 tsp cumin seeds, roasted

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by James Viles

Feb 10, 2019

During our visit, the carrots were cooked over a low coal fire; however, you can chargrill and roast them if you like.

300g Greek yoghurt
5 medium carrots
Extra virgin olive oil, to serve

Seed mix

2 tbs hazelnuts, roasted
1 1/2 tbs sunflower seeds, roasted
2 tbs pumpkin seeds (pepitas), roasted
2 tbs sesame seeds, roasted
3 tsp coriander seeds, roasted
2 tsp cumin seeds, roasted

Method

1.

To make the labneh, place yoghurt in a colander lined with a large square of muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover, then chill overnight to drain. The next day, transfer to a bowl, discarding liquid.
2.

For the seed mix, whiz the hazelnuts, pepitas and sunflower seeds in a small food processor until finely chopped, then transfer to a bowl. Whiz all remaining ingredients in the food processor until finely chopped, then add to hazelnut mixture with 1 tsp salt flakes and stir to combine.
3.

Preheat the oven to 160°C.
4.

Heat a chargrill pan or barbecue to low heat. Grease a baking tray and line with baking paper. Grill carrots, turning occasionally, for 40 minutes or until evenly blackened, then transfer to prepared tray and roast for 1 hour 25 minutes or until just softened. Set aside to cool.
5.

Once carrots have cooled, slice into thin rounds. Spread the labneh across a serving plate, scatter with seed mix and top with carrots. Drizzle with oil to serve.