Macadamia nut labneh:
1 1/2 cups (180g) raw macadamia nuts
1 cup water, more as needed
2 tablespoons freshly squeezed lemon juice
1 teaspoon white vine vinegar
1 teaspoon fine salt
1 lb peeled baby (young) carrots, tops trimmed or removed
1 ½ tablespoons macadamia nut oil
Coarse salt and freshly ground black pepper
Toasted and seasoned macadamia nuts:
1/4 cup (30g) raw macadamia nuts
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Pinch fine salt
Chopped fresh herbs, such as parsley, dill, or chives, for topping
Place the macadamia nuts in a bowl and add enough water to submerge them by a few inches. Transfer the bowl to the fridge. Refrigerate the macadamia nuts for at least 8 hours, or overnight.
Drain the macadamia nuts and rinse them. Add the nuts to a high-speed blender along with the water, lemon juice, vinegar, and salt. Blend the mixture for 3-4 minutes on high, or until very smooth, adding up to 4 extra tablespoons of water, as needed. You’re aiming for the texture of labneh, a thick, strained yogurt.
Preheat your oven to 400°F/200°C. Place the carrots on a baking sheet lined with parchment. Drizzle the oil over them, then sprinkle them generously with salt and pepper. Roast the carrots for 30-35 minutes, stirring once halfway through cooking, or until they’re lightly browning and very tender.
In the last 5 minutes of roasting the carrots, place the 1/4 cup of macadamia nuts on another baking sheet and transfer it to the oven. Roast the nuts for 5 minutes, then remove them from the oven and transfer them immediately to a food processor fitted with the S blade. Add the cumin, coriander, and salt to the food processor. Pulse the nuts until they’re coarsely crumbled.
To serve, spread the macadamia labneh onto a platter or a round serving plate. Top it with the roasted carrots, then sprinkle all of the roasted, seasoned nut crumble over the carrots. Top the dish with chopped, fresh green herbs of your choice. Enjoy.