Pesto
Put the carrot tops, basil, nuts, seeds, garlic, vinegar, lemon juice and rapeseed oil into a blender, blitz the mix until it is not too chunky but not too smooth either, a bit of texture is good. Fold in the grated cheese.
Carrot salad
Using a peeler shave the carrots into ribbons. Place them into a mixing bowl. Zest the lemon over the mixing bowl. Mix the lemon juice with a splash of the rapeseed oil, add a good sprinkle of mixed seeds into the bowl and season.
No waste bhaji
Place all the ingredients into a mixing bowl apart from the water. Using your hands combine all the ingredients so the onion and broccoli are well covered. Using one hand slowly drizzle the fizzy water into the mixing bowl whilst working the mix with your other hand. Keep mixing until a nice firm batter consistency has been formed.
Heat the vegetable oil in a saucepan to about 180 degrees centigrade. Using a teaspoon, spoon dollops of the bhaji mix into the hot oil being very careful not to splash yourself.
When the bhaji’s are a golden colour and floating to the surface of the oil carefully remove with a slotted spoon and dry on some kitchen towel. To assemble the dish, place a couple of spoonfuls of the pesto on the base of a plate. Add a good handful of the carrot salad on top of the pesto. Add some of the onion bhajis to the carrot salad. These will act like a nice crouton.
Pesto
Put the carrot tops, basil, nuts, seeds, garlic, vinegar, lemon juice and rapeseed oil into a blender, blitz the mix until it is not too chunky but not too smooth either, a bit of texture is good. Fold in the grated cheese.
Carrot salad
Using a peeler shave the carrots into ribbons. Place them into a mixing bowl. Zest the lemon over the mixing bowl. Mix the lemon juice with a splash of the rapeseed oil, add a good sprinkle of mixed seeds into the bowl and season.
No waste bhaji
Place all the ingredients into a mixing bowl apart from the water. Using your hands combine all the ingredients so the onion and broccoli are well covered. Using one hand slowly drizzle the fizzy water into the mixing bowl whilst working the mix with your other hand. Keep mixing until a nice firm batter consistency has been formed.
Heat the vegetable oil in a saucepan to about 180 degrees centigrade. Using a teaspoon, spoon dollops of the bhaji mix into the hot oil being very careful not to splash yourself.
When the bhaji’s are a golden colour and floating to the surface of the oil carefully remove with a slotted spoon and dry on some kitchen towel. To assemble the dish, place a couple of spoonfuls of the pesto on the base of a plate. Add a good handful of the carrot salad on top of the pesto. Add some of the onion bhajis to the carrot salad. These will act like a nice crouton.
