2 bunches mixed heirloom carrots, thinly sliced lengthways on a mandoline, tops reserved and washed
2 carrots, thinly sliced into rounds
200g sliced ham, torn
1/4 cup (40g) sunflower seeds, toasted
Micro basil, to serve
Directions
Preheat oven to 200°C. Line a baking tray with baking paper. Place baguette on tray and drizzle with oil. Rub cut side of halved garlic over bread. Bake for 8-10 minutes or until crisp and golden. Set aside to cool.
Place chopped garlic, yogurt, anchovy, mayonnaise, lemon juice, and parmesan in a bowl. Season, and stir to combine.
Place carrot in a bowl of iced water to crisp up.
Place ham in a non-stick frypan over medium heat. Cook, turning once, for 3-4 minutes until caramelized.
Drain carrot and pat dry. Arrange ham, carrot, and baguette on a platter. Scatter with sunflower seeds, carrot tops, and micro basil. Drizzle with Caesar dressing to serve.
