Directions
- 1Scrub the skins of the carrots clean and take off the tops and any scraggly bits from the end.
- 2Place the cleaned carrots onto a clean tea towel to dry.
- 3Transfer the dried carrots onto a roasting tray.
- 4Drizzle the carrots with olive oil.
- 5Add honey to the carrots.
- 6Season generously with sea salt.
- 7Roast in a 200° Celsius oven for 25 to 30 minutes until they have a nice color and can be pierced with a knife or fork.
- 8Combine equal parts buttermilk and sour cream in a bowl for the dressing.
- 9Season the buttermilk dressing with salt.
- 10Work the sour cream into the buttermilk until it reaches the desired consistency.
- 11Refrigerate the buttermilk dressing until ready to serve.
- 12Prepare the pomegranate by cutting off the top, scoring the outside of the flesh along its natural lines, and breaking it open to extract the berries by pushing them through to avoid bursting the seeds.
- 13To plate, start with the buttermilk dressing on the bottom.
- 14Layer the honey roast carrots on top of the dressing.
- 15Add pomegranate seeds.
- 16Garnish with chives.
- 17Finish with a drizzle of good quality olive oil.
Ingredients
- carrots
- drizzle olive oil
- honey
- sea salt
- buttermilk
- sour cream
- pomegranate
- chives
Equipment
scourertea towelroasting trayknifeforkwooden spoon
Tips
- Do not peel carrots, just scrub them.
- When cleaning carrots, pay special attention to the top where the carrot top comes out to ensure no sand is present.
- To prep a pomegranate, cut the top off, score along the lines on the outside of the flesh, and then break it apart to push out the berry clusters without bursting the seeds.
- Ensure buttermilk and sour cream are in equal parts for the dressing.
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