MaPo Tofu

MaPo Tofu

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles pork mince

• 100 g garlic

• 100 g ginger

• 150 g (½ jar) chili bean paste

• 100 ml oil

• 50 ml Coles soy sauce

• 1.25 l Coles real chicken stock

• 3 heaped tbsp cornstarch (dissolved in 50 ml water)

• 600 g Coles silken tofu

• 50 g chopped spring onion

Method

• Blend the ginger and garlic in a food processor till a chunky paste.

• Heat the oil in a heavy based large pot.

• Fry off the pork till the liquid is completely dissolved and then cook for a further 5 minutes.

• Add the garlic and ginger and continue to cook, scraping the bottom to avoid burning. Once fragrant, add the chili bean paste and continue to cook for another 10 minutes till the pork is rendered and the fat starts to split.

• Add the soy sauce. Add the chicken stock and simmer for 10 minutes.

• Dissolve the cornstarch in water and while the MaPo is boiling, add the starch while whisking then simmer for another 5 minutes. The MaPo should be deep red in color, glossy and very aromatic.

• Add the silken tofu and gently stir to break up the tofu (leave slightly chunky).

• Serve in a large serving bowl garnish with some chopped shallots and dig in.

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BBQ Eggplant with Curry Yoghurt Dressing

Recipe By Courtney Roulson

Ingredients

• 1/3 cup (80 ml) extra virgin olive oil

• 20 fresh curry leaves

• 3 medium purple eggplants, sliced in 2cm wedges

• sea salt to taste

• 2 tsp curry powder

• 1 cup Jalna Greek yoghurt

• 1 tsp whole egg mayonnaise

• juice of ½ lemon

• 2 tsp toasted pepita seeds, lightly crushed

• 1/3 cup coriander sprigs to serve

Method

• Heat a BBQ grill to a medium heat.

• Heat the oil in a small pot over a medium heat and fry the curry leaves for 30 seconds, or until crispy. Use a slotted spoon to remove the curry leaves and set them aside on a plate lined with baking paper.

• Place the sliced eggplants into a large tray and drizzle with 50 ml of the oil used to fry the curry leaves. Toss well with a pinch of sea salt to coat completely.

• Place the same pot with 30 ml of oil remaining in it back onto a medium heat. Add the curry powder and cook for 1 minute, or until fragrant.

• Place the yoghurt into a bowl and whisk in the curry powder mixture, mayonnaise, lemon juice and a pinch of salt. Set aside.

• Place the eggplants onto the grill and cook for 4 - 5 minutes on each side, or until they are charred on the outside and softened on the inside. Remove from the heat and arrange on a serving platter. Drizzle the eggplants with some of the curry yoghurt dressing then garnish with fried curry leaves, crushed pepita seeds and coriander sprigs.

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King Prawn Pad Thai

King Prawn Pad Thai

Recipe By Louis Tikaram

Ingredients

• 2 tbsp palm sugar

• 3 tbsp water

• 4 tbsp tamarind pulp 

• 3 tbsp fish sauce

• 4 tbsp oil

• 150 g dry rice noodles (soak in water for 1 hour or overnight in the refrigerator)  

• 2 free range eggs

• 8 medium sized peeled Coles deli king prawns (tail on) 

• 2 tbsp dried shrimp

• 3 cloves garlic, chopped

• ¼ cup sliced onion

• 100 g Coles firm tofu, cut into small pieces

• 3 tbsp chopped pickled radish

• l ½ cup garlic chives, cut into 3 cm lengths

Garnish

• 1 cup bean sprouts

• ¼ cup roasted peanuts, roughly chopped

• 1 lime

• 1 tsp dried chili powder/flakes

Method

• Add palm sugar to a small pot and melt over medium heat then add water, fish sauce and tamarind pulp. Bring sauce to a simmer, then turn off heat, stir well and set aside.

• Drain the noodles then heat a wok or a large nonstick frypan over medium heat and add just enough oil to coat the bottom. Gently cook off the prawns for 1 minute, remove them from the pan and reserve for later.

• In the same wok over medium heat, add the rest of the oil and cook off the eggs, quickly stir and toss so it breaks up and does not stick, as soon as the egg is cooked add garlic, shallots, radish and dried shrimp. Cook for 1 minute until the garlic starts to turn golden.

• Turn the heat up high then add noodles and stir fry for a further minute, tossing and stirring to coat the noodles, then add your pad Thai sauce.

• Keep tossing until all the sauce is absorbed around 2 minutes more.

• Once the noodles are soft, toss the cooked king prawns and garlic chives through the pad Thai still combined.

• Serve immediately onto a plate and garnish with lime wedge, peanuts on bean sprouts chilli chilli.

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Teriyaki Eye Fillet With Bok Choy

Teriyaki Eye Fillet With Bok Choy

Recipe By Michael Weldon

Ingredients

• 300 g Coles steak

• 4 pieces bok choi

Teriyaki Glaze

• ½ cup soy sauce

• ¼ cup brown sugar

• 1 ½ tsp fresh ginger, minced

• 1 tsp fresh garlic, minced

• 1 tbsp honey 

• 3 tbsp mirin 

Method

• For the teriyaki glaze, combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.

• Set up a steaming pot ready for your bok choy.

• Heat a heavy-bottomed frying pan over high heat. Add the steaks and sear one side until browned (around 3 minutes). Flip the steaks over and sear the other side.

• If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki glaze into the pan with the beef, and let it boil.

• Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steak to a cutting board and let them rest for a few minutes.

• Steam the bok choy for a few minutes till tender. Slice your beef teriyaki with a sharp knife, Drizzle the remaining teriyaki sauce onto the sliced steaks and bok choy. Serve with steamed jasmine rice.

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Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Recipe By Michael Weldon

Ingredients

• 1 kg brussels sprouts, halved lengthways

• Squeaky Gate extra virgin olive oil

• sea salt

Balsamic Dressing

• 1 shallot, sliced thinly

• 2 garlic cloves, sliced thinly

• 1 chilli, sliced thinly

• ½ cup Squeaky Gate classic balsamic vinegar

• 2 tbsp brown sugar

• ½ jar baby capers

• Squeaky Gate extra virgin olive oil

Method

• Preheat an oven to 200 degrees (C).

• In a large roasting tray, dress the brussels sprouts in olive oil and sea salt. Roast until golden brown and tender.

• In a saucepan, fry the shallot, garlic and chilli in oil until softened. Add in the balsamic vinegar, sugar and a splash of water. Bring to the boil then reduce to a simmer until the dressing thickens into a syrup. Turn off the heat and add the baby capers.

• Once the sprouts are cooked spread over a sharing platter then dress in the dressing.

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White Balsamic Vinaigrette with Simple Green Salad

White Balsamic Vinaigrette with Simple Green Salad

Recipe By Courtney Roulston

Ingredients

• 3 baby gem lettuce,

• ½ large avocado, sliced

• 3 red radish, sliced

• ¼ cup parmesan cheese, grated fresh from a block

• 2 tbsp chives, finely chopped

Dressing

• ⅓ cup Squeaky Gate white balsamic dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tsp dijon mustard

• 2 tsp maple syrup

• sea salt and cracked black pepper, to taste

Method

• To make the dressing, place the white balsamic, dijon, maple, extra virgin olive oil and sea salt into a bowl and whisk until well combined.

• Break the outer leaves from the lettuce and slice the small cores in half. Place all the lettuce into a bowl and drizzle with 2 tablespoons of the dressing. Gently toss to coat.

• Place the dressed lettuce onto a serving plate. Slice the avocado into chunks and place onto the salad. Add the radish. Grate the parmesan cheese over the top and finish with cracked black pepper and chives before serving.

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Tom Yum of King Prawns

Tom Yum of King Prawns

Recipe By Louis Tikaram

Ingredients

• 4 cups Coles real vegetable stock

• 4 tbsp tom yum paste

• 2 stalks Coles lemongrass, lightly pounded and sliced diagonally

• 3 lime leaves

• 1 knob of galangal, peeled and sliced

• 3 tbsp fish sauce

• 10 medium peeled Coles deli king prawn, tail on

• 3 tbsp lime juice

• ½ cup Coles enoki mushrooms

• ½ cup picked coriander

Method

• Bring stock to a boil and add tom yum paste, stirring constantly until dissolved.

• While stock is still boiling, add lemongrass, galangal, fresh chilli and lime leaves. Turn to a simmer and season with fish sauce.

• Add prawns and continue to simmer for 2 or 3 minutes until just cooked, then add the lime juice and mushrooms, serve immediately and garnished with coriander.

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Montague Tree Plum & Ricotta Salad

Montague Tree Plum & Ricotta Salad

Recipe By Michael Weldon

Ingredients

Salad

• 4 plums, sliced into rounds

• 1 head of fennel, shaved

• 1/4 cup lightly toasted pine nuts

• 1 cup rocket

Dressing

• 1/2 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 tbsp Dijon mustard

• salt

• black pepper

Garnish

• 1 cup ricotta

• 50 g parmesan, crumbled

Method

• Cut plums into rounds.

• In a jar combine the dressing ingredients. Shake to combine.

• In a large bowl mix the salad ingredients. Then pour over the dressing to coat the ingredients.

• Spread the ricotta on the base of a serving dish. Top with the salad and garnish with the parmesan.

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Ginger & Prawn Dumplings With Bun Cha

Ginger & Prawn Dumplings With Bun Cha

Recipe By Michael Weldon

Ingredients

• 1 pack Mr Chen’s prawn and ginger dumplings

Nhoc Cham 

• 3 tbsp fish sauce

• 3 tbsp caster sugar

• 2 tbsp white vinegar

• 2 tbsp lime juice

• 1 birdseye chilli, diced fine

• 2 garlic cloves, grated

• splash of water

Salad

• 200 g vermicelli noodles, hydrated and chilled in ice water

• 1 carrot, julienned 

• 1 baby cos lettuce, sliced thinly

• 1 bunch coriander

• 50 g bean shoots

Method

• Add a dash of oil into the pan and cook the dumplings according to the instruction on the packet or until they are nice and golden. Set aside.

• In a bowl mix together the nhoc cham ingredients into a smooth sauce.

• To build the bun cha bowls, start with a pile of vermicelli on the bottom. Top with a pile of carrot, lettuce, coriander, and bean shoots. Add the dumplings on top. Dress with the nhoc cham and serve a little extra on the side.

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Poor Man's Potatoes

Poor Man's Potatoes

Recipe By Michael Weldon

Ingredients

• 6 potatoes, peeled and sliced into rounds

• sea salt

• ¼ cup garlic-infused Squeaky Gate extra virgin olive oil

• 1 red onion, sliced

• 1 red pepper, sliced

• 1 green pepper, sliced

• 1 yellow pepper, sliced

• 1 tbsp Squeaky Gate apple cider vinegar

• ½ jar Coles baby capers

• sprinkle Coles smoked paprika, to garnish (optional)

• ¼ bunch parsley, leaves picked, to garnish

Method

• Cook the potatoes in salted water until just cooked. Drain and set aside.

• In a large frypan on medium - high heat, add the garlic-infused olive oil. Add the potatoes and cook to a light golden colour. Add in the onion and capsicum, fry off until they begin to soften. Turn off the heat, add in the capers, apple cider vinegar and half the parsley, turn through the potatoes.

• Serve in a large platter garnished with extra parsley and a dusting of smoked paprika.

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Eggplant Agrodolce

Eggplant Agrodolce

Recipe By Michael Weldon

Ingredients

• 2 large eggplants, cut in half lengthways and flesh scored

• Squeaky Gate extra virgin olive oil

• sea salt

Agrodolce

• 1 large red onion, diced

• 2 garlic cloves, sliced thinly

• ½ tsp Coles chilli flakes

• 1 cup red wine vinegar

• ½ cup brown sugar

• 1 cup raisins

• 1 cup toasted pine nuts

• ½ bunch parsley, chopped

• Squeaky Gate extra virgin olive oil

• sea salt

Method

• Preheat an oven to 180 degrees (C).

• Dress the cut side of the eggplants with olive oil and sea salt.

• Place flesh side down in a frypan or a griddle pan over medium-high heat and cook until the eggplant is charred on the outside and soft in the middle.

• In a frypan over a medium - high heat, warm a good glug of olive oil. Add in the onion with a pinch of salt and cook until soft without getting any colour on them. Add the garlic and cook for a further minute. Add the chilli flakes and quickly toast.

• Add the vinegar, sugar and raisins, cook until the vinegar is reduced and the raisins pump. Turn the heat down to low and add in the pine nuts. Cook gently until the sauce thickens.

• To serve, add the parsley into the agrodolce and mix through. Lay the eggplant onto a platter and dress in the sauce.

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Crispy Prawn Cocktail Bao Buns

Crispy Prawn Cocktail Bao Buns

Recipe By Courtney Roulston

Ingredients

• 12 large Coles deli Australian raw/green king prawns, peeled, cleaned

• ½ cup plain flour

• 2 eggs, beaten

• 1 cup panko breadcrumbs

• oil for frying

• sea salt

• pepper to taste

• 1 cup iceberg lettuce, shredded

• 3 red radish, sliced into thin rounds

• ½ large avocado, sliced into 4 wedges

• 4 Mr Chen’s bao buns

• ½ cup kewpie mayonnaise

• 1 tbsp tomato sauce

• 2 tsp lemon juice

• hot sauce, sauce to taste

• ¼ cup chives, to garnish

Method

• Place a lined steamer basket over a wok of simmering water to warm up. Heat 2 cm oil in a small frying pan over a medium heat.

• Place the flour, eggs and panko crumbs into 3 separate bowls and season with salt. Dust the prawns in flour then place into the egg and into the panko crumbs to get a good coating on them. Repeat with all the prawns and place onto a tray.

• Place the bao buns into the steamer as per instructions on the packet or until light and fluffy.

• Fry the prawns in the oil for 2 minutes, or until golden and crispy. Remove from the oil and drain on kitchen paper. Season the prawns with a pinch of salt while hot.

• Mix the mayonnaise, tomato sauce, lemon juice and hot sauce in a small bowl.

• Place the steamed buns onto a serving platter and add in a handful of the lettuce, avocado and a few rounds of radish. Place the crispy prawns on top then drizzle with the mayonnaise dressing and garnish with cracked pepper and chives before serving.

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Korma Fish Skewers

Korma Fish Skewers

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Patak’s korma paste

• 1 cup greek yoghurt

• sea salt to taste

• 400 g firm white fish (ling, barramundi or snapper) cut into 2.5 cm chunks

• 2 tbsp extra virgin olive oil

• 2 Patak’s naan bread, warmed

• 1 tbsp Patak’s mango chutney

• 1 small red onion, finely sliced

• ¼ cup coriander sprigs

• lemon wedges to serve

*metal or wooden skewers required for this recipe.

Method

• Mix the korma paste, 1/3 cup of yoghurt and a pinch of salt in a bowl until well combined.

• Place the fish into the mixture and gently toss to coat. Thread the fish onto the 4 skewers so they are an even thickness. Set aside. 

• Heat a BBQ or grill pan over a medium heat.

• Brush the naan bread with half the oil and cook for 1 minute each side to warm through. Set aside and keep warm.

• Drizzle the remaining oil over the fish skewers and cook for 2 - 3 minutes each side, or until cooked through and slightly charred on the outside.

• Place the naan breads onto serving plates and top with the remaining yoghurt. Spoon over the mango chutney and swirl it through the yoghurt. Add on the fish skewers and garnish with sliced onion, coriander and lemon wedges.

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Saltbush Butter Braised Purple Cauliflower

Saltbush Butter Braised Purple Cauliflower

Recipe By Nornie Bero

Ingredients

Saltbush Butter Braised Purple Cauliflower

• 1 purple cauliflower

• 1 red onion

• 1/2 tsp dried saltbush

• 2 tbs saltanas

• 1 tbs lime zest

• 1/2 tsp pepperberry

• 1/2 cup white vinegar

• extra virgin olive oil

Salt Bush Butter Glaze

• 1 tsp dried saltbush

• 125 g butter unsalted soft

• 1/2 tsp ground pepperberry

• 1/2 tsp paprika

• 1/4 tsp grated garlic

• 1/2 tsp soy sauce

• 1 tsp hot sauce

Method

• Preheat oven to 180 degrees (C).

• Using a mixer blend butter, saltbush, paprika, pepperberry, soy sauce, hot sauce and garlic. Set aside.

• Thinly slice red onion in a bowl and cover with vinegar let sit for 10 minutes.

• Slice cauliflower in 4 pieces. Blanch in boiling water for 4 minutes then roast in a dash of olive oil and saltbush in the oven for 7 minutes. Set aside.

• Place butter mix, saltanas, lime zest in a frying pan and simmer.

• Place roasted cauliflower on a platter and pour butter over cauliflower and finish with pickled onion.

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Mandarin & Grapefruit Salad with Mustard Dressing

Mandarin & Grapefruit Salad with Mustard Dressing

Recipe By Michael Weldon

Ingredients

• 4 mandarins, segmented

• 2 grapefruits, peeled and cut into rounds

• 1 red onion, sliced

• 2 cucumbers, sliced

• 1 cup sour dough bread torn into crotons

• ½ cup danish feta

• 1 bunch of dill

Dressing

• ½ cup extra virgin olive oil

• ¼ cup apple cider vinegar

• 2 tbs dijon mustard

• pinch of salt

• pinch of pepper

Method

• Cook the croutons in a fry pan until golden and crunchy. Allow to cool.

• In a bowl, combine the dressing ingredients and whisk together.

• Arrange the mandarin, grapefruit, red onion and cucumber onto a board. Sprinkle over the feta and croutons. Dress with the mustard dressing and garnish with dill.

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Steamed Gai Lan With Oyster Sauce & Crispy Garlic

Steamed Gai Lan With Oyster Sauce & Crispy Garlic

Recipe By Louis Tikaram

Ingredients

• 1 bunch gai lan (Chinese broccoli)

• 2 tbsp oyster sauce

• crispy garlic oil (refer to method)

• 20 medium garlic cloves, peeled

• 1/3 cup oil

Method

• Smash the garlic cloves and finely chop.

• Transfer the chopped garlic into a small fry pan. Add the oil.

• Stir - fry the garlic over medium heat until it is lightly golden, then turn off the heat.

• Stir the garlic in the hot oil for another minute or two allowing it to turn completely golden.

• Transfer into a small sieve separating the garlic from the oil. Allow to cool completely.

• Once cooled add the garlic back to the oil and give it a good stir.

• Add the fried garlic to your favourite dishes and (can use the garlic-infused oil in stir - frys, sauces or dressings). *Store the garlic oil at room temperature for up to one month.

• In a steamer set up, lightly steam the gai lan in a bunch for 2 minutes, be careful not to over cook as it’s best with a bit of crunch.

• Transfer to a chopping board and slice the gai lan into thirds. Stack on a serving plate and in between layers evenly distribute the oyster sauce, saving some for the top.

• Stir your crispy garlic oil and add a generous spoon of garlic to finish.

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Ribeye with Horseradish Cream

Ribeye with Horseradish Cream

Recipe By Michael Weldon

Ingredients

• 1 ribeye steak, out of the fridge for at least an hour before cooking

• sea salt

• Squeaky Gate extra virgin oil

Horseradish Cream

• 300 ml cream, whipped

• 2 tbsp prepared horseradish

• 1 tbsp hot English mustard

• ½ lemon, zest

• pinch of sea salt

Method

• Heat a BBQ or griddle pan until it smokes.

• Season the steak with salt and a drizzle of olive oil.

• Place onto the BBQ or pan. Cook turning every few minutes until the meat is cooked to your liking.

• In a bowl mix together the whipped cream, horseradish, mustard, lemon zest and a pinch of salt.

• Once the steak is cooked, rest for 5 minutes.

• Carve the steak and serve with the horseradish cream. Finish with a sprinkle of salt.

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Steamed Hervey Bay Scallops With XO & Vermicelli Noodles

Steamed Hervey Bay Scallops With XO & Vermicelli Noodles

Recipe By Louis Tikaram

Ingredients

• 12 half shell Hervey Bay scallops

• 1 cup fresh coriander leaves

• 200 g dried vermicelli noodle 

• 10 g oyster sauce

XO Sauce

• 250 g Coles large red chilies halved & deseeded

• 40 g peeled ginger

• 60 g peeled garlic

• 100 g dried scallop (conpoy)

• 50 g dried shrimp

• 250 ml Shaoxing cooking wine

• 300 ml oil

• 15 g black beans

• 50 g diced smoked speck

Method

• Soak the conpoy and dried shrimp separately in shaoxing for 24 hours.

• Steam the scallops in a small bowl for 15 minutes.

• Let the scallops cool before shredding them into fine strands and set aside.  Pound the shrimp in a mortar and pestle till they are broken down slightly.

• De-seed the red chilies and rough chop along with the garlic & ginger.

• Dice the smoked speck to a similar size of the vegetables.

• Gently heat the oil in a heavy based pot over a low heat then add all ingredients together.

• Cook for 1 hour on a low simmer stirring occasionally, the XO should be a beautiful deep red color and very aromatic.     

To Serve:

• Soak the dried vermicelli noodles for 30 minutes in cold water.

• Drain well and add 400 g of your finished XO sauce along with the oyster sauce and mix well.

• Lay the scallops out on a small tray and top with the XO noodle mix.

• Steam for 4 - 5 minutes till the noodles are soft and the scallop is just cooked and serve immediately onto a serving plate.

• Scatter with coriander leaves.

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Beetroot & Chickpea Salad With Aquafaba Dressing

Beetroot & Chickpea Salad With Aquafaba Dressing

Recipe By Courtney Roulston

Ingredients

• 1 whole bunch sized beetroot, with leaves attached (approx 4 large beetroot)

• sea salt, to taste

• ½ cup (125 ml) Squeaky Gate extra virgin olive oil

• 1 clove garlic, peeled, crushed

• 400 g Coles can chickpeas, drained, aquafaba (chickpea liquid) reserved aside

• 1 tsp ground cumin

• 1 tsp dijon mustard

• 2 tbsp Squeaky Gate white balsamic vinegar

• 1 tbsp Coles Finest maple syrup

• 2 tbsp pepita seeds, toasted & crushed

• ¼ cup mint, leaves picked

• 1 tbsp dill sprigs

Method

• Preheat the oven to 180 degrees (C).

• Cut the beetroot from the stems and wash the bulbs, leaves and stems in a bowl of cold water. Drain and place the beetroot bulbs into 4 pieces of foil around 25 cm x 25 cm (length x width).

• Drizzle each beetroot with a little oil and season with sea salt. Wrap them up in the foil and place onto a lined tray and bake for 45 minutes, or until tender.

• Allow the beetroots to sit at room temperature in the foil for 10 minutes before carefully slipping off the skins and chop them into rough large chunks. Set aside.

• Place the chickpeas onto a small tray and drizzle with 1 tablespoon of oil, a pinch of salt and the ground cumin. Mix well so the chickpeas are coated then place into the oven and bake for 15 minutes, or until the chickpeas are fragrant and crisp.

• Place the chickpea liquid into the jug of a stick blender. Add in the dijon mustard, vinegar, maple syrup and sea salt. Blitz until the mixture emulsifies, then slowly drizzle in ⅓ cup (80 ml) of the oil until the mixture becomes thick and pale.

• Cut the beetroot stems into 3 cm lengths and the leaves in half. Heat 1 tablespoon of oil in a frying pan over a medium heat. Add the garlic, beetroot stems and leaves and cook for 2 minutes, or until fragrant and tender. Place the cooked leaves onto the base of a serving plate.

• Arrange the chopped beetroot and roasted chickpeas onto the plate. Drizzle with some of the chickpea dressing and scatter with pepita seeds, mint and dill before serving.

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Sriracha Roasted Carrots with Carrot Top & Cashew Pesto

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

Method

• 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.

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