By By David Fogelman, Head Chef at Bistrot Bruno Loubet
1½ tblsp yellow sultanas Pour boiling waiter over the sultanas to rehydrate. Drain. Make the vinaigrette by first mixing the lemon and lime zest into the avocado oil. Pour the lemon and lime juice, harissa, honey, mustard, saly and pepper into a blender. While the blender is running, slowly pour the oil in until well incorporated. Heat the olive oil in a sauté pan. Add the garlic, chilli, bay leaves and thyme and sauté on medium heat for 2 minutes. Add the carrots and cook for 1-2 minutes until all the flavours combine with the carrots. Add salt and pepper and chickpeas and mix well. Take off heat and cool to room temperature. Then mix in the rocket and sultanas and lightly dress with the vinaigrette. Top with labneh and dukkah. Serve at room temperature or chilled. * Available at your local Mediterranean store. NB: the vinaigrette makes more than you need for this recipe. Can be stored for up to 5 days.
2 tblsp olive oil
½ clove garlic, thinly sliced
½ red chilli, seeds removed & chopped
2 fresh bay leaves
1 sprig thyme
3 large carrots, peeled & grated
200 gms tinned chickpeas, drained
1 large bunch rocket
4 tblsp labneh*
1 tblsp dukkah*
For the vinaigrette:
200ml avocado oil
3 limes, zest & juice
½ lemon, zest & juice
2 tsp rose harissa*
1 tblsp honey
1 tblsp Dijon mustard