Preheat oven to 200°C. Line a baking tray with baking paper. Place baguette on tray and drizzle with oil. Rub cut side of halved garlic over bread. Bake for 8-10 minutes or until crisp and golden. Set aside to cool.
Place chopped garlic, yoghurt, anchovy, mayonnaise, lemon juice and parmesan in a bowl. Season, and stir to combine.
Place carrot in a bowl of iced water to crisp up.
Place ham in a non-stick frypan over medium heat. Cook, turning once, for 3-4 minutes until caramelised.
Drain carrot and pat dry. Arrange ham, carrot and baguette on a platter. Scatter with sunflower seeds, carrot tops and micro basil. Drizzle with dressing to serve.
Recipe courtesy of delicious.com.au
Serving size 4