Cookbook

the Smart Oven
™
Pro
BOV820BSS
Smoked Yoghurt & Carrot Salad
1
Prep  minutes / Cook  minutes
2
Serves 
150g Greek style yoghurt
50ml milk
3 bunch baby carrots, washed leaves left on
4 tablespoons olive oil
Pinch salt
Pepper
½ cup flat leaf parsley
4 cloves smoked garlic
2 tablespoons dukka
1 tablespoon almonds
1 tablespoon sultanas
1 tablespoon grated Parmesan
100g honey
2 tablespoons Chardonnay vinegar
½ tablespoons orange flower water
Method
Turn FUNCTION dial to ROAST setting.
Turn TIME dial to  hour.
Turn TEMPERATURE dial to C.
Press the START button.
In a bowl, mix together 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 tops (leaves) from carrots and set aside.
Place carrots into the baking dish and bake
for  minutes or until slightly crisp.
Remove and transfer to a mortar and pestle.
Smash tops and parsley together until they
start to break up, then add garlic, dukka,
almonds, sultanas, Parmesan and a little
salt. Smash for a few minutes more until it
you have a rough paste.
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Add oil, vinegar and orange flower water and
give a good mix to form a carrot top pesto.
Cover and set aside.
Season carrots with a little olive oil, salt and
pepper. Place carrots into the baking tray
and bake for – minutes or until tender.
Add carrots to a mixing bowl. You can slice
some in half if you like, then dress the carrots
with pesto.
Place some yoghurt on a plate, top with
carrots and serve.
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