If, like me, you’re feeling a little behind the Easter eight ball, (yeah it’s coming up this weekend – I forgot too), you still have time to whip up a fun bunny-fest.
While I wasn’t really planning on doing much for Easter, my girl Cassandra’s Easter tabletop has me inspired to get my act together. This lovely little roasted carrot recipe also looks like it could be a real crowd pleaser.
RECIPE: BURNT CARROTS
(recipe from Simple Fare by Karen Mordechai)
2.5T olive oil
2.5T maple syrup
pinch of sea salt
6 bunches of baby carrots (about 30 small), scrubbed
25g parsley leaves
Preheat the oven to 260C. Line a baking sheet with parchment paper.
In a large bowl, stir together the olive oil, maple syrup and salt. Add the carrots and toss to coat. Spread the carrots in a single layer on the prepared baking sheet, top with half of the parsley and bake for 10-12 minutes, watching to ensure that the carrots char but do not burn too much.
Spread the labneh on a platter using the back of a spoon. Rest the carrots atop the labneh and top with dukkah and remaining parsley. Sprinkle with pinch of black salt.
2 ts fine salt
900ml full fat plain goats milk yogurt
Set super fine strainer over a bowl and line with double layer of cheesecloth. Stir the salt into the yogurt and scrap it to prepared strainer. Cover and refrigerate for 24h or until the labneh has reached the desired consistency.
imagery and recipe adaptation by sanda vuckovic