Mini carrots and Peach carpaccio with Ghoa Cress dressing

Koppert Cress

Koppert Cress

Premium Supplier 29th June 2021
Koppert Cress

Koppert Cress

Premium Supplier

Mini carrots and Peach carpaccio with Ghoa Cress dressing

30 min

Ghoa Cress, Kyona mustard


Makes four portions

Ingredients

  • • Kyona Mustard Cress 1 punnet • Ghoa Cress 2 punnets • Purple mini carrots 12 each • Orange mini carrots 20 each • Saturn peach 2 each • Lemon juice ½ lemon • Plain yoghurt 50ml • Unsalted butter 30gr • Olive oil 1 tbsp

Method

• For the dressing, using a pestle and mortar, grind one punnet of Ghoa cress, add the lemon juice and the plain yoghurt. Keep aside until use.
• Wash and place the carrots on an oven tray with the olive oil and the butter.
• Cook cover in an oven at 220C for 15 to 20 minutes.
• Cut some fine slices out of the Saturn peach, half a peach per person.
• Divide the ghoa yoghurt dressing at the bottom of each plate.
• Arrange the carrots, the slices of peach and the freshly cut cresses.
• Serve straight away.

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