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Baby carrots with labne and herb salad

Baby carrots with labne and herb salad

“As well as being one of the prettiest plates I’ve ordered, the baby carrots with labne and herb salad at Bar Lourinhã was also one of the most delicious. I’d love Matt McConnell’s recipe.”
Thuy On, Collingwood, Vic

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Baby carrots with labne and herb salad

Serves 2
Cooking Time Prep time 10 mins, cook 20 mins
2 bunches   Dutch carrots, scrubbed and trimmed
2 tbsp   olive oil
2 tsp   fennel seeds
2 tbsp   Pedro Ximénez sherry vinegar (see note)
20 ml   Pedro Ximénez sherry (see note)
60 ml   (¼ cup) extra-virgin olive oil
¼ cup   (firmly packed) each flat-leaf parsley, mint and dill
½   Spanish onion, thinly sliced
90 gm   store-bought labne (about 3 pieces)


1 Preheat oven to 200C. Place carrots in a roasting pan, drizzle with olive oil, scatter with fennel seeds, season to taste and roast until carrots are tender and starting to caramelise (15-20 minutes). Remove from pan and cool to room temperature.
2 Deglaze pan with vinegar and sherry, add extra-virgin oil, whisk to combine, season to taste and set aside.
3 Combine herbs and onion in a bowl, drizzle over a little dressing and toss to combine. Scatter labne over a serving plate, top with carrot, scatter over salad, drizzle with remaining dressing and serve.

Note Labne is a yoghurt cheese available from select delicatessens and David Jones food halls. To make your own, drain thick Greek-style yoghurt overnight in a muslin-lined sieve. Pedro Ximénez sherry vinegar is available from David Jones food halls and select delicatessens. Pedro Ximénez sherry, a dark, thick, sweet sherry, is available from select bottleshops and David Jones food halls.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

RECIPE Matt McConnell, Bar Lourinha PHOTOGRAPHY Chris Chen STYLING Mia Asker and Alice Storey

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