You will need:
200g natural yoghurt (makes about 120g labna)
1 tsp coriander seeds
4 bunches of coloured Dutch carrots with tops attached, washed well
4 tbsp olive oil
Salt flakes and freshly ground pepper
1 handful of basil leaves
1 garlic clove
50g toasted flaked almonds
1 tbsp honey
50g parmesan, finely grated
1 lemon
How to cook:
Make the day before:
To make a quick labna, line a colander or strainer with cheesecloth (or a clean Chux) and place over a bowl. Add the yoghurt to the colander, fold the cloth back over the yoghurt and refrigerate overnight to drain off the excess whey
Preheat the oven to 190 degrees, fan forced (210 degrees conventional). Toast coriander seeds in a dry frying pan until fragrant and lightly coloured. Set aside to cool
To prepare the carrots, cut off the green tops, leaving 2cm of the stalk on each carrot. Reserve 1 cup of the carrot tops (just the leaves, no stalks) for the pesto. Toss the carrots in 1 tbsp of the oil, season and roast for 15-20 minutes until golden.
Meanwhile, make the pesto. Using a mortar and pestle or food processor, smash or process the carrot tops with the basil, garlic, coriander seeds, almonds and honey until it forms a paste. Add the parmesan and the remaining 3 tbsp of oil and stir to combine.
Add the carrots to a large bowl and toss with some of the pesto, squeeze in a little lemon juice and season. Add more pesto to taste. Pile the carrots on a serving platter, dot with the labna and serve.
Store leftover pesto in a small jar with a layer of olive oil on top to spot it from oxidising. It will keep for 2-3 days in the fridge.
