Products used in this recipe
Carrots, Barley & Smoked Yoghurt
Yield: 10 Servings
Yield: 10 Servings
Wood-chip smoked yoghurt with honey and fennel seed roasted baby carrots and barley.
Instructions:
Step 1
Place yogurt in a stainless steel bowl and cover with cling wrap. Place nozzle of smoking gun under cling wrap, add wood chips and smoke for 5 minutes.
Step 2
Toss frozen Edgell Carrots with honey, garlic, fennel seeds and olive oil. Place on a baking tray and cook for 20 minutes.
Step 3
Cook barley until tender. Drain and set aside to cool.
Step 4
Smear smoked yoghurt on serving plate. Scatter with barley and top with carrots. Sprinkle with lemon zest, basil and almonds. Drizzle with residual juices from carrots.