Serves : 4
Preparation time: 10 minutes
Cooking time : 10 minutes
Ingredients
- 12 to 16 Nantes carrots, peeled and cut into 2 or 4 pieces
- 60 ml (4 tablespoons) olive oil
- 30 ml (2 tbsp.) hot mustard
- 30 ml (2 tbsp.) plain yogurt
- 15 ml (1 tbsp.) mustard seeds
- 30 ml (2 tbsp.) maple syrup
- 1 large gherkin, julienned
- 8 slices OKA artisan cheese
- qs fleur de sel
- Qs toasted bread croutons
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, coat the carrots with some of the olive oil and season with salt and pepper.
- On a baking sheet lined with a silicone mat or parchment paper, arrange the carrots and bake for 10 minutes. Leave to cool.
- Meanwhile, in a bowl, mix mustard, remaining olive oil, yogurt, mustard seeds and maple syrup.
- In a separate bowl, combine the carrots, gherkin and a little olive oil, as required.
- Spread the prepared sauce on the bottom of each plate, followed by the carrots and gherkin, with the Oka cheese on top. Sprinkle with fleur de sel.
- Serve with bread croutons.
