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

3/9/2021

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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.
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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.
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​Salad.

Ingredients:

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

    Award winning Chef and Food Consultant Trisha Hennessy believes food is medicine.  Here she sets out the magic ingredients for delicious home cooking and healthy food choices.

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