For ajo blanco, soak bread in water for 5 minutes to soften, then drain. Transfer to a blender with cashews, garlic, vinegar and mild olive oil.
With the motor running on high, gradually add 1/3 cup (80ml) cold water. Whiz for 30 seconds or until smooth. Set aside in a bowl until ready to serve.
Preheat the oven to 200°C. Grease and line a baking tray with baking paper.
Place the carrots in a bowl with spices and robust olive oil. Season, then toss to coat.
Transfer to the baking tray and roast for 40 minutes or until golden and tender.
Spread ajo blanco over a serving plate and top with carrots. Scatter with micro radish and drizzle with extra oil to serve.
Recipe courtesy of delicious.com.au
Serving size 4