Mini carrots and peach carpaccio with Ghoa Cress dressing

(For 4 portions)

• 1 punnet Kyona Mustard Cress
• 2 punnets Ghoa Cress
• 12 purple mini carrots
• 20 orange mini carrots
• 2 saturn peaches
• juice from ½ lemon
• 50ml plain yoghurt
• 30gr unsalted butter
• 1 tbsp olive oil

• For the dressing, using a pestle and mortar, grind one punnet of Ghoa Cress, add the lemon juice and the plain yoghurt. Keep aside until use. 
• Wash and place the carrots on an oven tray with the olive oil and the butter. 
• Cook cover in an oven at 220°C for 15 to 20 minutes. 
• Cut some fine slices out of the Saturn peach, half a peach per person. 
• Divide the Ghoa yoghurt dressing at the bottom of each plate. 
• Arrange the carrots, the slices of peach and the freshly cut cresses. 
• Serve straight away. 

Recipe: Franck Pontais