AT A GLANCE
"You won't need all the pickled carrots for this recipe, but they have lots of other uses, so it's worth filling the jar," says Darren Robertson of Three Blue Ducks. Start this recipe a day ahead to pickle the carrots.
|01||For pickled carrots, dry-roast coriander seeds in a pan over medium-high heat until fragrant (20-30 seconds). Place carrots in a tall, narrow 350ml sterilised jar. Bring remaining ingredients and 2 tsp sea salt flakes to the boil in a saucepan, pour over carrots and set aside to cool. Seal and refrigerate for 24 hours.|
|02||For salsa verde, pound ingredients except oil to a coarse paste with a large mortar and pestle, then mix in oil. Season to taste and refrigerate until required.|
|03||Heat a char-grill pan over high heat. Brush sourdough with olive oil and grill, turning once, until charred and warmed (1-2 minutes each side). Rub with cut side of garlic and keep warm.|
|04||Thinly slice a few pickled carrots into rounds on a mandolin, holding them by the stem (remainder will keep refrigerated for 2 weeks). Combine in a bowl with beef, shallot and cup salsa verde, season to taste, drizzle with extra salsa verde, scatter with baby leaves and serve with toast.|
Note Baby sorrel and baby dandelion leaves are available from select greengrocers under the Petite Bouche label; otherwise you can buy seedlings from select nurseries.