Name: Charred carrots with milk curds, mint & sunflower seeds
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 500 gram carrots (heirloom if available); 1/4 cup cold-pressed canola oil; 1 cup sunflower seeds; 1/4 cup sliced mint leaves, to garnish; Dressing; 3 tablespoon good olive oil; zest 1 lemon; 2 tablespoon lemon juice; 1/4 cup chopped mint; Curds; 1 litre organic full-fat milk; 3 tablespoon lemon juice

Charred carrots with milk curds, mint & sunflower seeds

A wonderful salad or side, which could accompany roast chicken or pork chops. Recipe by Alex Davies. Photography by Petra Mingneau.

Charred carrots with milk curds, mint and sunflower seeds

Ingredients

500 gram carrots (heirloom if available)

1/4 cup cold-pressed canola oil

1 cup sunflower seeds

1/4 cup sliced mint leaves, to garnish

Dressing

3 tablespoon good olive oil

zest 1 lemon

2 tablespoon lemon juice

1/4 cup chopped mint

Curds

1 litre organic full-fat milk

3 tablespoon lemon juice

Method

1.Heat a charcoal barbecue until the embers are hot, or heat a regular gas barbecue grill plate. Alternatively, preheat your oven to 180°C.

2.Cover carrots in oil, place on heat and turn regularly until softened on the inside and nicely charred on the outside. If using the oven, cover in oil and cook for 40 minutes on a lined tray until the carrots are soft and caramelised on the outside.

3.For the dressing, put all the ingredients in a jar with a pinch of salt and shake to combine.

4.For the curds, warm the milk on medium heat in a pot. Just before it reaches boiling point, add the lemon juice and a good pinch of salt. Leave to stand for 2 minutes.

5.Strain the curds through a muslin cloth or fine sieve (keep the leftover liquid ‘whey’ for cooking parsnips or poaching fish).

6.Coat carrots in dressing while warm. Divide between plates and cover in milk curds, sunflower seeds and fresh mint leaves.

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