serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 3 good-sized bunches of baby carrots, with washed tops on
- 50 g toasted flaked almonds
- 30 g honey
- 1 handful basil leaves
- 1 tsp roasted coriander seeds
- 50 ml light olive oil
- 1 lemon
- salt and pepper
- 1 garlic clove
- 1 black garlic clove
- 100 g grated parmesan
- 80 g sheep’s yoghurt
Instructions
Cut the tops from the carrots, season with oil, salt and pepper, then char over the coals or on a char grill. Char the carrot tops a little and set aside. If you don’t wish to char the carrots at home, cook in a 190ºC oven for about 10 minutes.
With a pestle and mortar, smash some of the tops along with coriander seeds, almonds, honey, oil and cheese to make a pesto. Mix the pesto in a bowl with carrots and add more salt and lemon juice. Peel and crush the black garlic, then mix into the yoghurt and finish by spooning the yoghurt into a large bowl with the carrots on top.
Photography by Greg Elms. Recipe and image from Planet to Plate: The Earth Hour Cookbook (, $40, hbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
