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From our kitchen Roasted Honey Carrot Salad

"Honey and ginger are a wonderful combination and here they brighten the humble carrot. Let the carrots caramelise slightly in the oven before constructing the salad with the creamy labneh and chunks of honeycomb."

Style Files From Our Kitchen Roasted Honey Carrot Salad. Never underestimate the humble carrot! This punchy salad really surprises with soft and crunchy textures, and sweet and salty balance.

Recipe, photography and introduction by Harriet Davidson

Ingredients

2 bunches Dutch carrots

1 tbsp honey

2 tbsp olive oil

3 cm piece ginger

1/2 cup almonds

 

TO SERVE

Labneh

Honey comb

Parsley

Style Files From Our Kitchen Roasted Honey Carrot Salad. Never underestimate the humble carrot! This punchy salad really surprises with soft and crunchy textures, and sweet and salty balance.

Method

Preheat oven to 180C degrees. Wash carrots and cut tops off before placing on roasting tray. Drizzle carrots with honey and olive oil and use a micro plain to shave ginger over. Season with salt and pepper before placing in the oven for 20 minutes, or until soft and caramelised.

 

When the carrots have 5 minutes left to roast, remove from oven and add in chopped almonds to roast, sprinkling them with salt before placing back in oven.

 

Once carrots are cooked, let cool before placing in Styleware bowl. Top carrots with tablespoons of labneh and honeycomb, sprinkle over fresh chopped parsley and drizzle with olive oil. Sprinkle over a pinch of salt.

Serve up in style with our Salad Set, store and transport in our Medium Styleware bowl.

Other serving-ware shown:
Ceramic plate – Kattleya Silang Ceramics

Style Files From Our Kitchen Roasted Honey Carrot Salad. Never underestimate the humble carrot! This punchy salad really surprises with soft and crunchy textures, and sweet and salty balance.


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