Cookbook

SOV860
the Smart Oven
™
Air Fryer
30
Carrot Salad with Yoghurt & Carrot-top Pesto
1
Prep 20 mins / Cook 30 mins
2
Serves 4
3 bunches baby carrots, washed, peeled,
leaves attached
4 tbsp olive oil
½ bunch flat leaf parsley
2 tbsp dukkha
1 tbsp almonds
1 tbsp sultanas
1 tbsp grated Parmesan
Sea salt
2 tbsp chardonnay vinegar
½ tbsp orange blossom water
Freshly ground black pepper
150 g Greek style yoghurt
1 clove garlic, finely chopped
60 g honey
1. Insert the wire rack into the middle
shelf. Preheat the oven. Select ROAST/
CONVECTION/220°C/15 mins and
press start.
2. Cut the carrot tops (leaves) from the
carrots and set aside the carrots. Place ½
of the carrot tops into a roasting pan, toss
with 1 tbsp of the olive oil and bake for
15 mins or until slightly crisp. Discard the
remaining tops.
3. Transfer the baked carrot tops to a mortar
and pestle. Smash the tops and the parsley
together until they start to break up, then add
garlic, dukkha, almonds, sultanas, Parmesan
and a pinch of salt. Smash for a few mins
more until it is a rough paste.
4. Add 2 tbsp of the oil, vinegar and orange
blossom water and give it a good mix to form
a carrot-top pesto. Cover and set aside.
5. Preheat the oven. Select ROAST/
CONVECTION/200°C/30 mins
and press start.
6. Season the carrots with remaining olive oil,
salt and pepper. Place them into the roasting
pan and bake for 30 mins or until tender.
7. Add the carrots to a mixing bowl and toss
the carrots with the pesto.
8. In a bowl, mix together the yoghurt and
garlic and season with salt and pepper.
9. Place yoghurt on a serving plate, top with
carrots, drizzle with honey and serve.