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

Serves 4

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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.