- • 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
Mini carrots and Peach carpaccio with Ghoa Cress dressing
Mini carrots and Peach carpaccio with Ghoa Cress dressing
30 min
Ghoa Cress, Kyona mustard
Makes four portions
Ingredients
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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