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By Matt Wilkinson

The old smoked yoghurt is one of my most favourite things from Melbourne Pantry. Put it with carrots and there is two of my favourite things! This is a tweaked version from the one in my book, after an idea that came from Mr. Darren Robertson of Three Blue Ducks - the second most handsome man in food (after me, of course!)

+ Ingredients

150g smoked yoghurt from Melbourne Pantry*
50ml milk
3 bunches baby carrots (wash, leaving all leaves on)
½ cup flat leaf parsley, leaves only
4 cloves smoked garlic form Bellellen Grampians Organics*
2 tablespoons dukka
1 tablespoon almonds from Happy Fruit*
1 tablespoon blonde sultanas from Happy Fruit*
1 tablespoon grated Parmesan*
Good pinch salt
100g honey (I use Melbourne Rooftop Honey*)
2 tablespoons chardonnay vinegar (I use Lirah*)
4 tablespoons olive oil (I use Cockatoo Ridge*)

½ tablespoon orange flower water

+ Method

1. Preheat the oven to 190c. In a bowl mix together the smoked yoghurt and milk, to make it looser and easier to spread. Keep to the side.
2. Cut the tops (leaves) from the carrots and set aside. Then, season the carrots themselves with oil, salt and pepper and char grill. Once they have some lovely char-lines, place onto a tray and bake for 8-12 minutes.
3.Char the carrot tops a little, then roughly chop and place into a pestle and mortar. Smash the tops and the parsley together until they start to break up, then add garlic, dukka, almonds, sultanas, Parmesan & salt and give a good smash for a minute or two.
4. Add the oil, vinegar & orange flower water and give a good mix around. What youll end up with is a kinda carrot top pesto!!!!!
5. Add the carrots to a mixing bowl, slicing some in half if you like, and then dress with the carrot top pesto. Place some of the smoked yoghurt on the base of the plate, add the carrots, add a little more dressing and some more yoghurt to finish- then eat! Delicious!

Serves 4 as a side or 2 as entree

*Italian Parmesan/Parmigiano-Reggiano is made with calf rennet. Can be substituted with a vegetarian friendly hard style cheese or vegan (dairy free) Parmesan style cheese.

* denotes available at Hams and Bacon,
75 Nicholson Street, Brunswick East, Victoria
(03) 9387 3313, Mon to Sun 10:00 am - 2:30 pm