Grilled Vegetables with Burrata and Carrot Top Pesto

Carrots, Romanesco, Asaparagus. Grilled. And served on a bed of carrot top pesto. With a luscious blob of creamy burrata on top. So much fun went into making this!

Thanks to Kharif Farm for the great idea of not letting carrot leaves go to waste. Used these leaves to make a pesto with pine nuts, walnuts, olive oil, garlic, parmesan. We often throw away the carrot tops (in fact, they are thrown away even before the carrots come to us). We discard the stalks and leaves of cauliflower, we discard the stalks of coriander and just use the leaves. These discarded bits often have more flavour than the so-called edible parts.

The burrata from Spotted Cow Fromagerie is magic. It's mozzarella on the outside and cream on the inside. You cut through it and all the rich cream oozes out!

All the fun veggies are from the Ahmedabad Farmers’ Market.

Romanesco is an especially strange vegetable - a curious beauty halfway between cauliflower and broccoli!