Rare Medium

Roasts & Carvery

Justin Zammit

Cook carrots in well-salted boiling water for 2–3 minutes until just tender. Refresh in iced water, drain well and pat dry.
Heat olive oil in a wide pan over medium to high heat. Add carrots and roast, turning occasionally, until blistered, deeply coloured and lightly burnt in spots.
Add honey and mustard seeds. Cook, tossing, until the honey darkens, coats the carrots and the mustard seeds become fragrant and lightly nutty.
Deglaze with apple cider vinegar and toss to coat, scraping up any caramelised bits from the pan.
Season lightly with salt, adjusting acidity if needed.
To finish: Serve on a labneh bed, finish with olive oil and washed carrot tops if desired.