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Cook Time 30 minutes
Wine South African Pinotage
Servings 4 people

Equipment

  • sheet of baking paper

Ingredients
  

Carrot salad

  • 150 gram carrots (cut 'julienne') If you can't buy them Julienne, you'll need a kitchen machine for it.
  • ½ tbsp lemon harissa
  • 1 tsp rose water
  • 2 tbsp oil
  • 1 tsp tahini
  • ½ a lime
  • 1 spring onion
  • 3 tbsp labne or thick full yoghurt
  • 1 tbsp crème fraîche

Caramelised pecans

  • 100 gram salted pecan nuts
  • 10 gram butter
  • 1½ tbsp honey
  • 1½ tbsp brown caster sugar
  • ½ tsp cinnamon

Instructions
 

Caramelised pecans

  • Melt the butter in a baking pan. Add the honey and sugar and let melt together and brown a little.
  • After about 4 minutes (but be careful the caramel doesn't burn black), add the cinnamon. Stir through quickly and then take the pan off the heat.
  • Add the pecan nuts to the caramel and stir until they're all covered. Let them cool off on a sheet of baking paper.

Carrot salad

  • Put the carrots that are cut Julienne in a bowl.
  • Make the dressing by mixing the lemon harissa, oil, juice of half a lime, rose water and tahini. Mix it through the carrots.
  • Mix the labne and crème fraîche.
  • Cut the spring onion in small rings.

Serving

  • Put the carrot salade in a bowl or on a plate.
  • Scoop the labne and crème fraîche on the middle of the salad.
  • Spread the pecan nuts over the salad.
  • Sprinkle the spring onion rings over the salad.