Pomegranate molasses- and orange-glazed carrots with beetroot, orange, labneh, carrot-top pesto and sorrel

Serves 4

Ingredients

  • 3 bunches of baby carrots
  • 350ml fresh orange juice
  • 2 large oranges
  • 1tsp sea salt flakes
  • 50g salted butter
  • 2tbsp pomegranate molasses, plus extra to serve
  • 2–3tbsp extra virgin olive oil, plus extra to serve
  • 12 baby beetroots
  • 1 x 400g jar labneh balls
  • 3tbsp toasted pine nuts
  • red-veined sorrel leaves or wild rocket, to serve

For the carrot-top pesto

  • 50g carrot tops
  • 8 oregano sprigs, leaves removed
  • 1tbsp freshly ground pistachio nibs
  • juice 1 small orange
  • 45g Italian hard cheese, freshly grated
  • 1tsp pomegranate molasses
  • 3tbsp extra virgin olive oil

Method

To make the pesto, remove the fronds from the stems of the carrot tops and roughly chop along with the oregano. Put in a mini processor with the a purée. Transfer to a bowl and keep in the fridge until needed. Scrub the baby carrots if young, or peel if a little older. Pour the orange juice into a pan and add the carrots. Slice the peel from the oranges and cut the flesh off into segments leaving the membrane behind. Put the flesh in a bowl and set aside.

Squeeze the juice from what’s left of the segmented orange skin and pith into the pan with the carrots. Add the salt, then bring the carrots to a gentle simmer and cook for 5-10 minutes, depending on their size, until just tender. If using any purple carrots, cook them in a separate pan in water to prevent their colour bleeding into the others.

Remove the carrots from the pan and set aside. Add the butter to the orange cooking juices in the pan and cook down for around 2 minutes until thickening to a syrupy consistency. Add the pomegranate molasses and whisk in 2tbsp extra virgin olive oil to make an emulsified dressing, adding up to 1tbsp more if needed.

Cut the beetroots into wedges and pile on to a serving platter. Add the carrots, orange segments, labneh balls and pine nuts. Scatter the sorrel leaves or rocket over and spoon the dressing over, then toss well. Spoon a little extra pomegranate molasses and oil over the salad and serve with the carrot-top pesto.

This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.

Recipes and food styling by Linda Tubby, photography and prop styling by Angela Dukes.
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Carrot orange pomegranite salad 1039
Recipes and food styling by Linda Tubby, photography and prop styling by Angela Dukes.

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