Dukkah roasted carrots with labne, Aleppo chilli oil and lemon scented quinoa
Gluten free (grain free option) FODMAP friendly, lactose free, vegetarian, vegan adaptable
For the labne:
- 300 g lactose free full cream plain yoghurt (see notes)
- 1/4 teaspoon fine salt
- 1 teaspoon lemon juice
For the lemon quinoa (optional):
- 1 cup white quinoa rinsed
- 1 1/4 piece of preserved lemon
- Zest and juice of 1 fresh lemon
- Generous freshly cracked pepper to taste
- Sea salt flakes to taste
- A handful of toasted pine nuts
For the dukkah roasted carrots:
- 500 g dutch baby carrots
- 1/2 tablespoon olive oil
- 1/2 tablespoon honey or maple syrup
- 2 tablespoons dukkah
- Sea salt flakes and freshly cracked pepper to taste
For the Aleppo chilli oil:
- 1/3 cup olive oil
- 1/2 tablespoon Aleppo chilli flakes (use more if you're good at chilli)
- 1 teaspoon sweet paprika
For the carrot top dressing:
- 1 large handful 100g-ish carrot tops, finely chopped
- 1/2 cup olive oil
- 2 pieces of preserved lemon
- 1/2 green chilli optional
- Juice of 1 lemon
To make the labne:
In a medium mixing bowl, combine all the ingredients for the labne. Note that the saltiness and lemon juice flavour intensifies as the mixture drains, so don’t add more thinking you’ll be adding extra flavour.
Spoon the mixture in muslin cloth or a nut milk bag in a colander or sieve atop a large bowl. You can place this in the fridge, or keep it on the counter if the house is cool. Allow the labne to drain for 12-24 hours. Note that this depends heavily on the thickness of the yoghurt you used and your personal preference. I prefer a more spreadable labne, so I drained mine for about 8-10 hours.
To make the lemon quinoa:
Place the rinsed quinoa in a medium pot and dry cook for 2-3 minutes, until the quinoa begins to hiss and spit but not stick to the bottom. Fill the pot with water and salt it well before adding the piece of preserved lemon. Cook for around 7-10 minutes, or until the quinoa has unfurled but is still firm. Strain the quinoa and place the strainer atop the pot it was in. Place a lid on the quinoa (this can be a sheet tray, an actual lid, whatever covers it) and allow to steam for 5-10 minutes.
Fluff well with a fork and add the remaining ingredients. Fluff and mix to combine the flavours, adjusting for taste as necessary.
To make the dukkah roasted carrots:
Preheat the oven to 200C or 400F. Thoroughly trim, wash and dry the carrots (encountering a piece of super crunchy dirt is truly the worst feeling) and place them on a lined baking tray. Pour over the oil, honey, dukkah and seasoning and use your hands to make sure the carrots are all coated evenly. Place them in the oven for 15-20 minutes or until the honey is caramelised and the carrots are cooked but still have a bit of crunch.
To make the Aleppo chilli oil:
While the carrots are cooking, combine all the ingredients in a small saucepan over a low-medium heat. Cook for a couple of minutes, stirring intermittently, until the chilli sizzles a little. Take off the heat and set aside.
To make the carrot top sauce:
While the carrots are cooking, combine all ingredients in a high speed blender. Make sure you chop the carrot greens finely first, as they tend to churn around without blending if placed in the blender whole.
Season to taste, and add a couple of tablespoons of water if necessary.
Spoon and smooth the labne around the outside of your serving plate and place the carrots in the centre. Top with chilli oil, carrot top sauce and the remaining crunchy honey dukkah from the oven tray. Sprinkle with some finishing salt, a couple of cracks of fresh pepper, some extra dukkah and maybe a drizzle of honey.