The Carrot and the Goat - Day 64 of 100 Food Stories.

Today we have a carrot and coriander flatbread with Gortmona goat's cheese from the Maher family in Tipperary, with carrot top pesto and an apple, carrot, raisin and walnut salad.

Carrot and coriander flatbread with Gortmona goat's cheese​ served with a carrot top pesto and an apple, carrot, raisin and walnut salad.

Pesto
Serves 1

Ingredients:
Enough for 4 servings.
Keep covered in the fridge and will last 1 week.
1/2 the top (fronds) from a bunch of carrots.
2 cloves of garlic, peeled.
10 walnuts.
Salt & pepper.
50 grms Parmesan.
100 mls olive oil.

Flatbreads.

​Ingredients:
150 grms s/r flour.
Pinch of salt.
50 mls Greek yogurt.
Bunch of chopped coriander.
Water to bring together.
 1 carrot, peeled & sliced.
A good drizzle of oil.

​Salad.

Ingredients:
1 carrot peeled & chopped small.
1/2 apple, sliced.
Handful of raisins.
6 walnuts.
Dash of olive oil & a dash of balsamic.

Method:
Preheat oven to 190cen.

1. Put all the pesto ingredients into a bowl and blitz until you have a smooth pesto and set aside.
2. For the flatbreads, tip flour, salt, yogurt and chopped coriander into a bowl. Bring it together with a little water. Place on a parchment lined tray & pull it out with your hands until you have the desired shape. Place the sliced carrots on top and drizzle with olive oil. Pop into the oven for 20- 25 minutes. Remove, place some goats cheese on top and drizzle over the pesto.
3. For the salad, slice the apples and form a circle. Mix the raisins, chopped carrot, walnuts, oil and balsamic together and place in the centre of the apple.