INGREDIENTS
7
Chillies, large red
1/4 cup
Flat-leaf parsley
600 g
Heirloom carrots, large
300 g
Goat's curd
1
Lemon juice
1/8 tsp
Caraway seeds, ground
15 g
Caster sugar
60 milliliters
Olive oil, extra-virgin
60 milliliters
Olive oil
15 milliliters
Sherry vinegar
50 g
Pepitas
2
Red capsicums, split and seeds removed