The other star in this Moroccan salad recipe, apart from the carrot, is kohlrabi, which is a member of the cabbage family, with a similar flavour to turnip. It's a deliciously fresh dish, with the creaminess of the labne taking it to a whole other dimension.
- 4 large carrots (a mix of orange and purple), peeled, cut into julienne
- 1 large kohlrabi (see Note), peeled, cut into julienne
- 2 lemons, 1 zested, 2 juiced
- 80 ml (⅓ cup) olive oil
- 1 tbsp honey
- 2 tsp orange-blossom water (see Note)
- 200 g labneh (see Note), drained
- mint leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Place carrots and kohlrabi in iced water for 30 minutes. Drain and place in a large bowl.
To make dressing, heat lemon zest and juice, oil and honey in a small pan over medium heat for 1 minute or until simmering. Remove from heat and whisk in orange-blossom water to combine. Season with salt and pepper.
Reserve 2 tbsp dressing, then pour remainder over carrots and kohlrabi, and toss to combine. Spoon over labneh, drizzle salad with reserved dressing and scatter with mint, to serve.
Kohlrabi is available from selected greengrocers.
Orange-blossom water is from specialist and Middle Eastern food shops.
Labneh, from Middle Eastern food shops and delis, is a type of cheese that is made by draining the moisture from yoghurt.
As seen in Feast Magazine, Issue 16, pg74.
Photography by John Laurie & Brett Stevens