Carottes grillées au yaourt et au pesto de carottes et de tomates

Méthode

1. Peel, wash, and chop the green tops, leaving a little at the end of the carrots. Reserve a little of the tops.
2. Place the carrots in the baking tray accessory and fill three-quarters full with water, adding the salt.
3. Place the baking tray accessory in your OptiGrill before starting it up. Close the grill and turn it on. The Manual program is automatically selected. Select the Red color setting with the M button and press OK. Once preheated, cook for 20 minutes.
4. Cool the carrots in cold water, then drain and place in a dish. Mix the honey and cider vinegar in a container and pour over the carrots, coating them gently.
5. Open the OptiGrill in Barbecue mode. Set the side thermostat to position 4. Once preheated, place the carrots and cook for 4 minutes.
6. In a narrow container, mix the olive oil, tarragon, tops, and pepper. Set aside.
7. Prepare the cracker in a blender: add the hazelnuts, pine nuts, coriander, cumin, oregano, paprika, and salt. Blend until you obtain a cracker that is not too fine.
8. In a container, mix the yogurt and 2 pinches of flaky sea salt.
9. Lightly spread the yogurt in a dish, arrange the carrots, sprinkle with the cracker, and drizzle with the tarragon sauce.
10. Pro tip: For an extra burst of flavor, toast the hazelnuts, pine nuts, coriander seeds, and cumin seeds in a dry skillet over medium heat until fragrant before blending them into the cracker mixture. This will enhance their natural oils and bring a deeper, richer taste to your dish. Additionally, you can drizzle a bit of lemon zest over the finished dish for a fresh, zesty kick that complements the sweet and savory flavors beautifully.