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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."
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
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
