Serves 4
By Darren Robertson of Three Blue Ducks
3 good-sized bunches baby carrots, washed tops on
1 tsp coriander seeds, roasted
50g flaked almonds, toasted
30g honey
handful basil leaves
50ml light olive oil, plus extra to drizzle
100g parmesan, grated
1 lemon, juice only
1 clove garlic
1 clove black garlic
80g sheep’s yoghurt
Preheat a chargrill to high.
Cut the green leaves or “tops” off carrots. Season tops and carrots; drizzle with oil.
Chargrill carrots briefly, then set aside. Alternatively, bake at 190°C for about 10 minutes.
Chargrill carrot tops a little; set aside. With a pestle and mortar, smash some of the carrot tops with coriander seeds, almonds, honey, basil, oil and cheese to make a pesto. Mix pesto in a bowl with carrots; season with salt and add lemon juice.
Peel and crush both garlic cloves. Mix into yoghurt.
Serve the carrots with the garlic yoghurt on the side
