Quick carrot caesar

serves 4


Carrots three ways, warm crunchy croutons and a creamy yoghurt dressing… light and summery, this one’s a quick recipe for busy days.

Ceramic bowl with quick carrot caesar salad, served with fresh brown bread slices and garnished with fresh mixed green herbs

9 Plant Points


  • Wholegrain seeded baguette OR seedy sourdough
  • 2 tsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • 80g Greek yoghurt
  • Juice of 1 lemon
  • 30g parmesan, grated
  • 4 heirloom carrots
  • 4 carrots, thinly sliced
  • 100g mixed cherry tomatoes (yellow & red)
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • a handful of basil


  1. Preheat the oven to 200 C / 400 F. Slice the baguette into thin strips and place on a baking tray lined with baking paper. Rub the cut side of half a garlic over it, bake until golden (5-10 minutes) and then set aside to cool.
  2. Mix the crushed garlic, yoghurt, lemon juice and parmesan in a small bowl and stir to combine.
  3. Arrange the carrots, tomatoes and baguette on a plate, drizzle over some of the dressing and sprinkle the seeds and basil on top.


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