Ingredients
- 8 thin baguette slices
- 2 tbs extra virgin olive oil
- 2 garlic cloves, 1 halved, 1 finely chopped
- 1/3 cup (95g) thick Greek-style yoghurt
- 3 anchovy fillets in oil, drained, finely chopped
- 1/3 cup (100g) whole-egg mayonnaise
- Juice of 1 lemon
- 1/4 cup (20g) finely grated parmesan
- 2 bunches mixed heirloom carrots, thinly sliced lengthways on a mandoline, tops reserved and washed
- 2 Wilcox carrots, thinly sliced into rounds
- 200g leftover sliced Christmas ham, torn
- 1/4 cup (40g) sunflower seeds, toasted
- Micro basil, to serve
Directions
- 1.
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.
- 2.
Place chopped garlic, yoghurt, anchovy, mayonnaise, lemon juice and parmesan in a bowl. Season, and stir to combine.
- 3.
Place carrot in a bowl of iced water to crisp up.
- 4.
Place ham in a non-stick frypan over medium heat. Cook, turning once, for 3-4 minutes until caramelised.
- 5.
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