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Quick carrot caesar

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

Dinner, Lunch

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9
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Ingredients

Serves 4

Wholegrain seeded baguette OR seedy sourdough 2tsp 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 and red) 30g sunflower seeds 30g pumpkin seeds A handful of basil

Method

Step 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.

Step 2

Mix the crushed garlic, yoghurt, lemon juice and parmesan in a small bowl and stir to combine.

Step 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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