Smoked Yoghurt and Carrot Salad
Prep:  20 mins
Cook:  35 mins
Serves:  4
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
18
Recipe by: Breville
Recipe by Matt Wilkinson. This recipe is made with the Smart Oven™ Pro. Develop complex flavours with even convection heating.
Credit: Matt Wilkinson
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Smoked Yoghurt and Carrot Salad
Ingredients:
Method:
  1. For best results, use the Smart Oven™ Pro by Breville
  2. Turn the Function dial to ROAST cook setting
  3. Turn the Time dial to 1 hours
  4. Turn the Temperature Dial to 220°C
  5. Press the Start button
  6. In a bowl mix together the yoghurt and milk to make it looser and easier to spread. Set aside
  7. Line a baking dish that fits into the oven with baking paper
  8. Cut the tops (leaves) from the carrots and set aside
  9. 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
  10. Add the oil, vinegar and orange flower water and give a good mix to form a carrot top pesto. Cover and set aside
  11. 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
  12. Add the carrots to a mixing bowl, you can slice some in half if you like, then dress the carrots with the pesto
  13. Place some yoghurt on a plate, top with the carrots
Recipe by Matt Wilkinson
Matt Wilkinson

Matt has a strong focus on locally-grown and seasonal fare, with a distinctly British twist. In late 2010, Matt opened his cafe Pope Joan which has a fantastic little produce store called Hams and Bacon. 

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