Recipe & Photo Credit: Women’s Weekly Food
10 medium carrots (1.2kg), peeled, cut into chunky lengths on the diagonal
1/4 cup (60ml) olive oil
2 teaspoon cumin seeds
1 tablespoon honey
1/4 cup (40g) currants
1/4 cup (60ml) red wine vinegar
335 gram labne
1/4 cup fresh flat-leaf parsley sprigs
2 tablespoon finely chopped fresh coriander (cilantro)
1. Preheat oven to 200°C. Grease two large oven trays; line with baking paper.
2. Divide carrots, olive oil and cumin seeds between trays; season, then toss to combine. Roast 30 minutes, turning once. Drizzle honey over carrots; roast a further 10 minutes or until golden and tender.
3. Meanwhile, stir currants and vinegar in a small saucepan over medium heat for 2 minutes or until hot. Cool. Combine currant mixture and extra virgin olive oil in a small bowl; season to taste.
4. Transfer carrot mixture to a serving platter; spoon currant mixture over carrots, then dollop with labne. Serve topped with coriander.