River Cottage Australia

https://www.lifestylefood.com.au/recipes/24231/roasted-baby-carrot-salad-with-labne-and-hazelnuts

LifestyleFOOD.com.au

Roast the skins and enjoy with earthy hazelnuts, sweet currants and tangy, creamy labne.

Ingredients

  • 2 bunches baby carrots

  • ½ cup of roasted hazelnuts, skins removed

  • Small bunch of coriander

  • ¼ cup of currants

  • ½ cup of labne

  • Olive oil, to drizzled

Method

  • 1.

    Preheat your oven to 200 degrees celsius. Wash the carrots and trim the stalk to about half a centimetre long and then toss them in a bowl with a splash of olive oil and a pinch each of salt and cracked black pepper.

  • 2.

    Give the bowl a good shake to ensure that the carrots are evenly coated and then transfer to a baking tray, roast for a good 30 minutes until browned and softened.

  • 3.

    Remove the carrots form the oven and allow to cool slightly. Transfer to a mixing bowl and add lightly crushed hazelnuts and currants, giving it all a good shake to combine.

  • 4.

    Transfer to a serving platter and scatter over coriander leaves, labne and a light drizzle of olive oil.  

  • Note:

  • 1.

    The flavour of a freshly dug carrot has to be tasted to be believed 

  • 2.

    If you can't get your hands on any labne you can always swap it for a couple of spoonfuls of natural yoghurt

  • 3.

    Serves four as a side

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 593kj
  • Fat Total 43g
  • Saturated Fat 5g
  • Protein 16g
  • Carbohydrate 46g
  • Sugar 32g
  • Sodium 82mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe can be found in the River Cottage Australia cookbook 

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