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Methods

• CUT OFF GREEN CARROT TOPS AND PUT ASIDE FOR THE PESTO LATER.

• PLACE THE CARROTS IN A BAKING TRAY.

• SPRINKLE WITH A BIT OF CUMIN & A BIT OF CORIANDER POWDER.

• generous pinch of salt.

• ADD IN generous amount of good Australian olive oil, toss the carrots until everything is evenly coated.

• BAKE on 200 FOR about 20 MINUTES.

• TURN THE CARROTS OCCASIONALLY WHILST BAKING

• while carrots are in the oven prepare pesto.

• chop up carrot tops and coriander roughly and put into kenwood food processor.

• add in 3 gloves of garlic, grade in some parmesan (as much as you like, but about 60g), generous amount of olive oil 100-150ml and a pinch of salt.

• let the processor run until almost smooth texture is made.

• add in roasted pine nuts to only break up a little bit (we want to keep that crunchy texture of the nut)

  REMOVE THE CARROTS FROM THE OVEN.

• to serve lay some yoghurt down on a big plate-

  put the pesto over the carrots and coat evenly.

• lay on top of the yoghurt, add some more pine nuts and sprinkle some olive oil.