This recipe is super easy, cheap (inflation seems to have overlooked the humble carrot!) and perfect in Autumn when the weather is cooling down but not quite cold enough for a soup or stew. I like to serve this alongside a protein like salmon or haloumi, or even some lightly seared tofu and crusty bread wouldn’t go astray! Get creative and make it your own by adding in other roasted root vegetables or by using different herbs and spices!

Serves a family of 4 or 2-3 adults 

GF, DFO, VO, SF

Ingredients

1 bunch of dutch carrots with their tops on PLUS 400g mixed root vegetables, peeled and cut into chunks OR 2 bunches of dutch carrots

1 tsp fennel seeds, optional

1-2 tbsp olive oil 

1.5 cups greek or coconut yoghurt

1 x lime, zest and juice

½ tsp minced or powdered garlic

Pink salt to season

½  x serve of carrot top pesto (see below)

Carrot Top Pesto

Carrot tops from 1 bunch of dutch carrots

1/3 cup walnuts or pine nuts, toasted

½ bunch coriander or basil

½ bunch mint

1 lime, zest and juice

50g grated parmesan OR pecorino OR nutritional yeast

1 tbsp honey or maple syrup

2 garlic cloves, (optional)

1-2 tsp pink salt

100ml olive oil

For the Roast Vegetables:

1. Preheat the oven to 180. Remove the carrot tops, wash the carrots and other root vegetables if using, and place them on a lined baking paper. Drizzle with olive oil and salt, and roast in the oven for 20-40 minutes, or until soft and golden. Sprinkle with fennel seeds if using, and roast for a further 5 minutes. Set aside to cool slightly.

‍For the Carrot Top Pesto:

2. Combine the carrot tops and herbs in a food processor and pulse several times.
3. Add the walnuts, lemon zest and juice, parmesan, pecorino or nutritional yeast, honey or maple, garlic if using and salt. Pulse several more times, scraping down the sides of the food processor, until the mixture starts to come together. I like my pesto to be nice and chunky, but if you prefer a paste, continue running your food processor until you reach the right consistency. 
4. Add in your olive oil and blend on medium until the pesto comes together, about 30 seconds. Taste and adjust according to your taste preferences, then place half into a sterilised jar and store in the fridge, reserving the other half to serve. 

For the Cold Yoghurt:

1. To make the cold yoghurt, combine the lime zest and juice and ½ tsp of garlic. Stir through the yoghurt and season with salt to taste. 
2. To assemble, place the cold yoghurt in the middle of a deep dish. Top with the roasted carrots and root vegetables, carrot top pesto and a sprinkling of fennel seeds.
3. Drizzle with extra virgin olive oil to serve.

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Why not pair this recipe with Chloe's Herby Meatballs with Pickle Rice and Kaffir Lime Yoghurt recipe!