Carrots are the secret superheroes of sustainable eating – they’re easy to grow throughout the year and every part of these crunchy gems can be made into something delicious. We’ve spiced them up with a little cumin and chilli and reused their vibrant tops to make a punchy pesto, for a flavourful side along with our eco-friendly eggs.
Preparation time
40 minutes
Serves
4, as a side
Ingredients
• 1 bunch of carrots, tops attached, washed and scrubbed
• 1 tablespoon olive oil
• 2 teaspoons coriander seeds, crushed
• ½ teaspoon dried chilli flakes
• Sea salt
• Freshly ground black pepper
• 1 garlic clove
• 25g blanched almonds or hazelnuts, toasted
• 20g Parmesan or vegetarian hard cheese, finely grated
• 5 tablespoons extra virgin olive oil
• 3 Respectful eggs
Method
Pre-heat the oven to 200°C/180°C (fan). Trim the tops of the carrots and place to one side, then slice any large carrots lengthways and toss them in the olive oil and spices. Season lightly with salt and pepper, arrange in a single layer in a roasting tin and pop them into the oven. After 15 minutes, remove the carrots from the oven, give them a shake and continue roasting for another 15 minutes, or until tender and golden.
Meanwhile, to make the pesto, remove any tough stems from the carrot tops, and put them into a food processor with the garlic clove, toasted nuts, Parmesan and extra virgin olive oil. Blitz until finely chopped, then taste to adjust seasoning if needed.
Bring a saucepan of salted water to the boil and boil the eggs for 7 minutes, until jammy and soft. Drain, run under cold water, and peel.
Arrange the carrots on a platter, top with halved soft-boiled eggs, and spoon over the carrot top pesto. Enjoy!
