Carrots Cooked in Whey with Wattle Seed Labne

Ingredients

  Note: Make the labne the day before 

• For the labne:
• 2 cups plain Greek yoghurt
• 2 tablespoons wattle seeds
• 3 large juicing carrots
• 3 bunches Dutch carrots, trimmed, keep some leaves to garnish
• 1 heaped tablespoon butter
• Sea salt
• 150g raw almonds to serve

Method

1. The day before, sit a sieve over a deep bowl and line with cheese cloth or muslin. Pour the yoghurt into the sieve. Bring the muslin together into a bundle. Place bowl in the fridge overnight or until the liquid has drained from the yoghurt. What you will get is labne (the drained yoghurt) and liquid which is called whey.
2. Place the labneh in the BREVILLE Boss blender and add 2 tablespoons of wattle seeds. Blend on medium speed for 10 seconds or until wattle seeds and yoghurt are completely combined. Set aside.
3. Juice the juicing carrots.
4. Pre- heat BREVILLE Frypan on SEAR Setting.
5. Pour carrot juice into the hot Frypan and reduce to SIMMER setting.
6. Stir in 1 cup of whey then add Dutch carrots and cook until tender but still al dente and the juice has turned into thick gravy. Stir in the butter to melt and deglaze the pan. Season.
7. To serve, spoon the wattle seed labne in the centre of a large plate. Spread with the back of a dessert spoon.
8. Place carrots on top of the yoghurt and spoon over the sauce.
9. Sprinkle with almonds and garnish with Dutch carrot leaves.