Recipe by Matt Wilkinson. This recipe is made with the Smart Oven™ Pro. Develop complex flavours with even convection heating.
Ingredients
150g Greek style yoghurt
50ml milk
3 bunch baby carrots, washed leaves left on
4 tbsp olive oil
Pinch salt
Pepper
1/2 cup flat leaf parsley
4 cloves smoked garlic
2 tbsp dukka
1 tbsp almonds
1 tbsp sultanas
1 tbsp grated Parmesan
100g honey
2 tbsp chardonnay vinegar
1/2 tbsp orange flower water
Method
For best results, use the Smart Oven™ Pro by Breville
Turn the Function dial to ROAST cook setting
Turn the Time dial to 1 hours
Turn the Temperature Dial to 220°C
Press the Start button
In a bowl mix together the yoghurt and milk to make it looser and easier to spread. Set aside
Line a baking dish that fits into the oven with baking paper
Cut the tops (leaves) from the carrots and set aside
Place the carrots into the baking dish and bake for 15 minutes or until slightly crisp. Remove and transfer to a mortar and pestle. Smash the tops and the parsley together until they start to break up, then add the garlic, dukka, almonds, sultanas, Parmesan and a little salt smash for a few minutes more until it you have a rough paste
Add the oil, vinegar and orange flower water and give a good mix to form a carrot top pesto. Cover and set aside
Season the carrots with a little of the olive oil, salt and pepper. Place the carrots into the baking tray and baking for 20-30 minutes or until tender
Add the carrots to a mixing bowl, you can slice some in half if you like, then dress the carrots with the pesto
Place some yoghurt on a plate, top with the carrots