Roast the skins and enjoy with earthy hazelnuts, sweet currants and tangy, creamy labne.
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.
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.
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.
Transfer to a serving platter and scatter over coriander leaves, labne and a light drizzle of olive oil.
The flavour of a freshly dug carrot has to be tasted to be believed
If you can't get your hands on any labne you can always swap it for a couple of spoonfuls of natural yoghurt
Serves four as a side
This recipe can be found in the River Cottage Australia cookbook
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