Roasted Carrots with Burrata and Basil Pesto
55 min
Under an hour
Sezamo
O combinație rafinată și plină de prospețime: morcovi dulci copți cu pesto de busuioc, serviți pe un pat cremos de iaurt grecesc și încununați cu o burrata fină. Un prânz ușor sau o cină rapidă, gata în mai puțin de o oră, care aduce aromele mediteraneene direct în farfuria ta.
Ingredients
Preparation method
Ingredients overview
- 300 g of plain Greek yogurt
- 500 g of carrots
- 1 piece of burrata
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of wildflower honey
- 2 tablespoons of basil pesto
- 3 pieces of Lebanese pita bread
- 1 handful of raw peeled almonds
- 1 handful of Kalamata olives jar
- 1 bunch of fresh green parsley
- 1 teaspoon of granulated garlic sachet
- 1 pinch of ground black pepper sachet
- 1 pinch of iodized table salt sachet
Wash the carrots. If they are thicker, cut them in half lengthwise. In a bowl, mix the pesto with olive oil and coat the carrots with this mixture. Bake them in an air fryer for 30 minutes at 160 °C or place them on a baking tray with parchment paper and bake them in a preheated oven for 40 minutes at 180 °C, until tender.
In a separate bowl, mix the Greek yogurt with honey, salt, pepper, and granulated garlic.
Spread the yogurt on plates. Arrange the roasted carrots on top, then sprinkle with sliced olives, chopped parsley, and the remaining pesto. Place the burrata in the middle and sprinkle with chopped almonds. Drizzle with a little olive oil and serve with toasted pita bread.
Nutritional values
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