1.5 kg carrots | peeled, cut into large chunks
50 g butter
2 tbsp olive oil
1 ½ tsp salt flakes
4 makrut lime leaves
2 spring onion, bunches, trimmed
1 tbsp olive oil
½ tsp salt, fine
½ cup barley, pearled
Vegetable oil, for deep frying
Salt, to taste
500 g yoghurt, Greek style
½ tsp sea salt flakes
1 green chilli | seeds removed
2 tsp poppy seeds
½ cup mint leaves | picked
Sea salt flakes
- Place ingredients into a large gourmet casserole dish and cover twith the lid, or
tightly with foil.
- Select Fan Plus at 200°C and cook on shelf position 2 for 1 hour, or until carrots
are tender. Remove cover and toss together lightly, return to oven for 10 minutes.
Remove and cool.
- Preheat a griddle plate or barbeque.
- Toss together spring onions, olive oil and salt. Place on to the griddle and allow to
char until lightly blackened, turn over and repeat on the other side.
- Remove to a container or plate and cover with cling wrap, leave for 5 minutes
- Chop into 3cm sized chunks and add to the carrots.
- Place the barley and ¾ cup of water with a pinch of salt in an unperforated steam container and place into the steam oven and Steam at 100°C for 40 minutes. Remove, drain and cool on a baking tray.
- Dry in the oven at 90°C for 3 hours, or until crisp.
- Heat 3cm of vegetable oil in a small saucepan with high sides on high heat, induction setting 7.
- Carefully add ¼ of the dry barley and cook for 30 seconds, or until puffed and still
light in colour. Remove with a slotted spoon and drain on paper towel. Repeat for the remaining barley ¼ at a time.
- Sprinkle with the fine salt and cool.
- Chop the green chilli to a fine mince and stir into the yoghurt with the salt and 1 tsp poppy seeds.
- Place a clean tea towel or muslin in a sieve over a bowl and pour the yoghurt inside. Tie up the corners with an elastic band and sit in the fridge overnight.
- It should be thick, if not hang for a few hours more then remove from the sieve and store in the fridge until needed.
- Have the carrots at room temperature and scatter half over a large platter, top with half the spring onions, mint, barley, salt flakes, poppy seeds and some dollops of labna.
- Repeat the next layer with the remaining ingredients.
- The deep fried barely can be cooked in advance and stored in an airtight container for up to 5 days.