HONEY HARISSA ROASTED CARROTS
WITH ROCKET, LABNEH, FRESH HERBS, POMEGRANATE AND DUKKAH
Newly-crowned in the culinary scene is Kin, on the ground floor of Ballantynes. The modern seasonal menu is updated quarterly and showcases local food producers and an array of New Zealand wines and craft beers. Head Chef Craig Stewart developed this flavoursome salad inspired by Kin’s current menu offerings – and it’s even finished off with honey sourced ultra locally – right from the hives located on Ballantynes’ rooftop.
SERVES 4
2 teaspoons cumin seeds
2 tablespoons honey
4 tablespoons harissa
4 tablespoons olive oil
1/1.5kg baby carrots, peeled
20g coriander leaves
20g mint leaves
80g rocket
80g or a whole pomegranate
2 lemons
Salt and pepper
Harissa paste
125g dried small red chili, with stems removed
1 teaspoon dried mint
1 teaspoon ground coriander
1 teaspoon ground cumin
10 garlic cloves, chopped
125ml olive oil – plus extra to cover
Dukkah and labneh
For the dukkah and labneh, you can either use store-bought, or refer to the Kin section on the Ballantynes website for their homemade options.
To make the harissa, cover the chilies in boiling water and soak for 10 minutes.
Drain, roughly chop, place in food processor, add mint, coriander, cumin, garlic, one teaspoon olive oil, and a half teaspoon salt, and blitz for approximately 20 seconds. Scrape down the side of the bowl, then process for around 30 seconds.
With the motor running gradually, add the remaining oil while scraping down the sides when necessary. Spoon the paste into a clean warm jar, cover with a thin layer of olive oil and seal.
This harissa will keep refrigerated for one month.
Mix cumin, honey, harissa, two tablespoons olive oil, and carrots in a bowl. Season with salt and pepper. Roast at 160 degrees for approx. 12–14 minutes until tender. Place the halved lemons in a hot pan with olive oil to sear and caramelise.
Place the carrots and roasting liquid in a bowl, and add herbs and rocket. Mix lightly and season.
To plate, smooth a large spoonful of labneh in the centre, top carrot combination. Sprinkle pomegranate and dukkah to garnish, place seared lemon to the side.