- 3 Large white carrots
- Labneh
- Native pepperberry
- Oregano
- 30g Fermented cabbage (Kimchi)
- Wash carrots under cold water and place directly on the charcoal grill and slowly burn the outside of the carrot. Alternatives: place in oven for 20-30 mins until cooked through, or place on low heat on grill turning until a skewer easily going through the carrot.
- Split in half and season well with salt, pepper berry and oregano.
- For plating up, spoon a dollop of labneh on the bottom of the plate, place carrots cut side up and place some of the fermented cabbage over the top and add more oregano for garnish.
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