Baked Carrots with Burrata and Pesto

Wash the carrots thoroughly. If they are a bit thicker, halve them lengthwise. In a small bowl, mix the basil pesto with the olive oil and generously coat the carrots all around with this mixture.

Cook the carrots either in an air fryer at 160 °C for approx. 30 minutes or roast them on a baking sheet lined with parchment paper in a preheated oven at 180 °C for about 40 minutes, until they are soft and lightly browned.

Meanwhile, stir the Greek yogurt smooth with honey, garlic powder, salt, and pepper. Roughly chop the almonds and finely chop the parsley. Halve or slice the Kalamata olives as desired.