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

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