RCP-128 — Roasted carrot, harissa labneh

Station: cold. Yields 4 serving. Plate cost: $1.80 per portion.

Procedure

How the line cook should execute this recipe.

Multi-colored carrots roasted whole with cumin and coriander. Harissa-spiked labneh, pistachio.

Ingredients (5)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-carrot	Carrot	1.6	lb	—
ING-cumin	Cumin seed	4	g	—
ING-coriander	Coriander seed	4	g	—
ING-yogurt	Greek yogurt, plain	240	ml	—
ING-nuts-pistachio	Pistachio, shelled	60	g	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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