Carrots, their tops, honey and smoked yoghurt

Carrots, their tops, honey and smoked yoghurt

Mr Wilkinson's Simply Dressed Salads
Jacqui Melville

As I said in my first book, carrots are my favourite vegetable. I have always done a version of carrots as a salad, and this is the new dish we have been doing now for some time. It was inspired by the second best-looking chef ever, after me – the sexy Darren Robertson, my good mate from Three Blue Ducks restaurant in Sydney. You’re a legend bud.


Quantity Ingredient

Carrot top pesto

Quantity Ingredient
1 small handful flat-leaf parsley, washed, leaves only
4 garlic cloves, peeled
2 tablespoons Dukkah, plus extra for sprinkling
1 tablespoon almonds
1 tablespoon blonde sultanas, (see glossary)
1 tablespoon grated parmesan
good pinch salt flakes
40ml chardonnay vinegar, (see glossary)
1 tablespoon honey
160ml olive oil
2 teaspoons orange flower water, (see glossary)


Quantity Ingredient
150g Smoked yoghurt
or 150g plain yoghurt, but don’t add the 30 ml milk below
30ml milk
24 baby heirloom carrots, washed well, leafy green tops reserved for the pesto
olive oil, to drizzle


  1. Preheat the oven to 190ºC. In a bowl, mix together the smoked yoghurt and milk. Set aside.
  2. Heat a chargrill pan or barbecue to high. Place the green carrot tops in a bowl and drizzle with some olive oil. Char the carrot greens on the grill for a few minutes until all nicely browned, then remove and set aside for the pesto.
  3. Now char the whole baby carrots for about 5 minutes, until nicely charred all over. Place on a baking tray and bake for 8–12 minutes, or until just tender, but still a bit crunchy.
  4. To make the carrot top pesto, place the charred carrot tops in a blender with the parsley, garlic and a tablespoon or two of water. Blitz. Now add the dukkah, almonds, sultanas, Parmesan and salt and blitz again to form a paste. Add the vinegar, honey, olive oil and orange flower water and blitz again until smooth.
  5. Once the carrots are cooked, cut them into random shapes, or just leave them whole. Place in a mixing bowl and dress with a good amount of the pesto.
  6. Spread the smoked yoghurt around a serving plate, then top with the carrots and sprinkle with some extra dukkah. Serve with some more pesto on the side.
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