Matt Stones carrots cooked in whey
Picture: Robert Duncan

Serves 6

2 cups organic yoghurt

1/4 cup quinoa

1/2 cup pepita seeds

2 tbsp of chia seed

24 baby carrots, peeled leaving tops attached

2 cups kale, washed, torn into medium pieces

1 tbsp butter

1/4 cup kale crisps

2 tbsp olive oil


Place the yoghurt in a clean Chux cloth, over a strainer into a small bowl. Leave to hang overnight in the fridge. Place the quinoa and pepita seeds in a small pan, toast over high heat until starting to pop. Mix the labne (strained yoghurt) with the chia seed, reserving the liquid. In a large shallow pan, add the reserved liquid, equal amount of water and the carrots. Cook over high heat until most of the liquid has evaporated. Add the kale pieces and allow wilting. Finish with the butter and turn off the heat. Dollop the labne on to a plate. Place the carrots and kale on top. Drizzle with the remaining juices, sprinkle over the seeds and kale crisps. Drizzle with oil. Serve.

The West Australian

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