Black Sesame Labneh, Soy Maple Carrots, Carrot Hazelnut Crumb & Rum Pickled Onions

  • Whole Milk Strained Yoghurt 800g
  • Black Sesame Seeds 2tbsp
  • Black Sesame Oil 2tbsp
  • Carrots, halved horizontally 500g
  • Rapeseed Oil 2tbsp
  • Dark Soy Sauce 2tbsp
  • Maple Syrup 2tbsp
  • Rum Pickled Onions
  • Red Onions, finely sliced 2
  • Rice Vinegar 150ml
  • Rum 50ml
  • Water 50ml
  • Caster Sugar 3tsp
  • Salt 1/2tsp
  • Carrot Crumb
  • Carrots, roughly chopped 200g
  • Hazelnuts 50g
  • Sea Salt Flakes pinch
  • Begin the day before you want the labneh. Scoop the yoghurt into a muslin cloth and secure with an elastic band. Don’t squeeze as you will force the solids through the fabric. Attach the elastic band to the handle of a wooden spoon and suspend over a bowl. Store in the fridge overnight to allow the liquid to drain off.

  • Make the pickled onions by adding the onions to a sterilised jar. Add the rest of the ingredients, apart from the Rum to a small pan and heat until the sugar has dissolved. Add the rum and pour over the onions. Cool to room temperature, secure the lid and store in the fridge (these will keep for 3 weeks).

  • For the carrot crumble, blitz the carrots to a rubble in a food processor. Line a baking tray with baking paper and heat the oven to 90C. Spread the carrot in a single layer over the paper and bake until completely dry, this can take 4 hours. Once dry store in an airtight container.


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