Bacon and kale pesto flatbreads
Make the most of surplus kale and bacon with this colourful flatbread recipe, made gently warm with cumin seeds. Pile on bacon and eggs, then top with chilli jam
Carrot top pesto and roast carrots
- Preparation and cooking time
- Prep:
- Cook:
- Serves 2
Skip to ingredients
- 3 tbsp extra virgin olive oilplus a drizzle
- 500g small carrotswith tops
- 50g brazil nuts or macadamia nuts
- 20g parmesan
- 1 small garlic clovepeeled
- ½ lemonjuiced
- 30g soft rindless goat’s cheese
- sea salt flakesto serve
Nutrition: per serving
- kcal376
- fat27.4g
- saturates7.9g
- carbs19.2g
- sugars17.7g
- fibre10.5g
- protein8.1g
- salt0.5g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Remove the tops from the carrots and set aside. Scrub the carrots well but no need to peel. Tip into a baking tray and drizzle over 1 tbsp of the oil and some seasoning. Toss well and roast for 30-35 mins or until the carrots are tender when pierced with a knife and are lightly golden and wrinkled.
step 2
Meanwhile, wash and dry the carrot tops - remove the fronts from the stems and discard any tough stalks. Tip into a blender with the nuts, parmesan, garlic and a squeeze of lemon juice. Season well and blend to a coarse paste. Add 2 tbsp of oil and blend again to make a thick pesto, taste and add more lemon juice, if you like. Add a splash of water if you prefer it looser.
step 3
Transfer the carrots to a serving platter and spoon over some of the pesto (you won´t need it all - about half). Top the carrots with little crumbles of the goat´s cheese. Drizzle with a little more olive oil and a pinch of sea salt flakes to serve.
