Sriracha Roasted Carrots with Carrot Top & Cashew Pesto

Recipe By Courtney Roulston

Ingredients

2 bunches Dutch carrots with tops on (can be orange or a mixture of coloured ones)
1/3 cup (80 ml) Squeaky Gate extra virgin olive oil
2 tbsp siracha chilli sauce
1 tbsp Australian honey
sea salt to taste
2 cups Jalna Greek yoghurt
¼ bunch coriander, plus a few extra sprigs to garnish
¼ bunch basil
1 small clove garlic, peeled
juice and zest of 1 small lemon
1/3 cup raw cashews, toasted, plus 2 tbsp toasted - to garnish
25 g parmesan cheese, cut into cubes

Pre heat the oven to 180 degrees (C). Wash the carrots thoroughly in a bowl of cold water. Drain and trim the green tops off and set aside. Place the carrots onto a lined oven tray and toss with 30 mls of the oil, siracha sauce and a pinch of sea salt. Roast the carrots for 35 - 40 minutes, or until tender and slightly wrinkled. Remove from the oven and drizzle with honey while they are still warm. Set aside.
Meanwhile, drain the carrot tops and place 2 big cups of them into the jug of a stick blender. Add in the coriander, basil, garlic, lemon zest, lemon juice, cashews, parmesan cheese, remaining oil and a pinch of sea salt. Blitz until bright green and smooth, adding a little extra oil if the mixture needs loosening.
Spread the yoghurt onto the base of a serving platter.
Top the yoghurt with roasted carrots and dollop over a few tablespoons of the carrot top salsa. Scatter over some extra toasted cashews, carrots top sprigs and coriander before serving.