The perfect starters to kick off the Christmas feast!

Ingredients

400g baby carrots, peeled
2 Simply Prepared Garlic & Herb Butter Pellets
1tbsp maple syrup
300g natural yogurt
8g smoked sea salt
1 head of radicchio
large handful of rocket
150g breadcrumb
100g pistachios chopped
Extra virgin olive oil
Salt & pepper
Balsamic vinegar

Method

Preheat the oven to 180°C.

• Cut the carrots in half lengthways and place in a medium bowl with one of the garlic and herb pellets, add a drizzle of olive oil, 1 tsp salt and ½ tsp pepper. Toss well and transfer to a baking tray and roast for 15-20 minutes. Drizzle with maple syrup then roast for a further 10 minutes or until the edges are caramelised.
• Combine the breadcrumbs with the chopped pistachios and the garlic and herb butter pellet, place on baking tray and roast for 5-10 minutes until slightly crunchy.
• Combine the yogurt with smoked sea salt and a pinch of black pepper.
• To assemble the salad, dollop a spoon of the yogurt on each plate. Next, add the rocket and radicchio leaves. Top with the roasted carrots and pistachio crumb mix. Drizzle with extra virgin olive oil and a splash of balsamic and enjoy!