Carrots, Almonds, Apricots, Haloumi and Purslane
8 medium young carrots Juice of two oranges Salt and sugar 1 Tbsp olive oil
Peel carrots and cut into small size pieces. Place carrots into a bowl, add orange juice, season with salt and sugar. Add olive oil and mix well. Place in a vac pack and seal in the vacuum, then place into the water bath and cook for 60 minutes at 85 degrees Celsius (for home use, place carrots with all the same ingredients in a deep tray, well covered with tin foil and roast in the oven at 140 degrees celcius for about 40 minutes. Then deglaze with orange juice.)
2 cups dried apricots 2 cups filtered water Salt 1 Tbsp coconut sugar Soak apricots over night with filtered water Next day add sugar and cook till soft Place in a bar mix and blend till smooth Season with a little salt and butter
2 cups whole almonds 3 cups filtered water Almond oil Soak almonds overnight in water Next day peel ½ cup of almonds and reserve. In a high speed blender blend remaining almonds with water until smooth. Strain through a fine sieve, discard the almond pulp and reserve almond milk.
Cut open the bag of carrots. Place into a sauce pan and reduce the orange until it coats the carrots and changes into a beautiful glaze. Check seasoning. Warm apricot puree and spread across the plate. Place glazed carrots on top. Arrange raw peeled almonds and shaved haloumi on top of carrots. Garnish with purslane. Using a hand blender, foam almond milk. Check seasoning. Add sweet almond oil and foam again. Spoon the almond milk on the side and serve immediately.