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Roasted baby carrots, houmous and basil pesto

Plant-based food is taking up an increasingly prominent place on the menu.It is delicious to briefly roast the sous-vide cooked carrots on the Japanese Shichirin grill and serve them with the hazelnuts and the houmous and pesto from Medline.

Ingredients

sous-vide carrot
green herb crumble
basil pesto
hummus
Roasted hazelnuts

Preparation

  1. Drizzle the carrots with olive oil.
  2. Grill the carrots on a Japanese barbecue or roast with a blowtorch.
  3. Spoon the hummus onto a deep plate and spread it neatly around.
  4. Place the roasted carrots on the hummus and sprinkle a little fleur de sel on top.
  5. Spoon some basil pesto around.
  6. Sprinkle the roasted hazelnuts around together with some green herb crumble.
  7. Serve with a nice summer salad.