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Oak-charred carrots in tahini and dukka, served with garlic labneh and Goonown leaves

Words by Lucy Studley

(Goonown Growers, Cornish Sea Salt)

Serves 4


500g Goonown carrots with tops

A tub of hazelnut dukka

A good pinch of Smoked Cornish Sea Salt

2 tbsp tahini

3 cloves garlic

Cold water

50g Labneh

½ tsp garlic powder

1 tbsp lemon juice

A good handful of Goonown leaves

Pomegranate seeds


Light a BBQ.

While this is getting up to temperature, scrub the carrots to clean off any mud and remove most of the skin but keeping them whole.

Offset smoke the carrots in BBQ until tender (alternatively this can be done in an oven). Offset smoking means cooking away from the heat source, so it cooks indirectly.

Put the tahini and crushed garlic cloves in a bowl then slowly whisk in the cold water – a little bit at a time - until you reach a mayonnaise-like consistency. Season with Smoked Cornish Sea Salt and lemon juice and set aside.

In a separate bowl, fold the garlic powder through the labneh to taste and set aside.

Roll the cooked carrots in the tahini dressing then roll in dukkha, ensuring a good even coating of each.

Dress a plate with washed Goonown leaves and a swirl of labneh. Cut the carrots length ways and cross on top of the leaves before garnishing with pomegranate seeds and an extra sprinkle of dukkha.


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