VEGETARIAN RECIPE

Labneh Carrots

Labneh is an ingredient often forgotten, but it’s easy to make using yogurt, and it’s a delicious way to add a little zing to your dish. I like it because its creamy, yet has a nice tart taste to it, elevating the smoky vegetables. I served this yummy carrot and lebneh dish with sticky pork ribs at the Ballerina Farm Christmas feast, it was festive and fun.

Ingredients

4 bunches carrots (approx. 20), with the leaves on

1 cup labneh

Good quality extra virgin olive oil

Almonds, chopped and toasted

1 cup parsley, chopped finely

1 tablespoon raw honey

2 tablespoon dukka

Ballerina Farm sea salt

Equipment:

Fire pit, tripod, butcher’s string or wire

- Serves 6 -

HOW TO MAKE IT

  1. Light your fire and let it burn down for about 1 hour or until you obtain a medium heat.

  2. Build a tripod above the coals.

  3. String the carrots up using butcher’s string or garden wire. Hang the carrots about 60 cm (2 ft) above the fire and cook for 2–3 hours, until tender.

  4. Meanwhile, make the dressing. Combine the olive oil, dukka, salt. Whisk till combined, taste.

  5. Slice the veggies, add the labneh on the bottom of a plate, and arrange you carrots over the top. Sprinkle the parsley and almonds. Drizzle with the dressing, and finish with Ballerina Farm sea salt.

In partnership with Ballerina Farm