dutch carrot panzanella | Silvaback Fitness

Cook time : 30mins

Serves 4

Per serving : 411kCal / Carbs 33g / Protein 9g / Fat 27g

2 bunches dutch carrots

1/3 cup olive oil

1/2 loaf sourdough, cut into cubes

30g parmesan, grated

1/2 lemon rind

100ml greek yoghurt

1 tbsp champagne vinegar

1 tsp dijon mustard

1 clove garlic, minced

70g watercress

1 pear, finely sliced

1 avocado, sliced

Preheat oven to 190°C/375°F/Gas 5. Line a baking tray with baking paper.
Lay carrots evenly across the tray and drizzle with 1 tbsp olive oil. Cook for 25 minutes or until carrots are tender.
Next, combine the remaining olive oil, sourdough, parmesan and lemon rind in a bowl and toss to ensure bread is well covered. Add to the oven on a separate tray and cook for 15 minutes or until bread is toasted.
In a small jar, add the yoghurt, vinegar, mustard and garlic. Place the lid on and give it a good shake to combine.
Place the cooked carrots and bread in a bowl and cover with dressing. Toss to combine.
Finally take a large serving plate, lay the watercress down first, followed by carrots and bread, and top with sliced pear and avocado.