Roasted Carrots with Burrata

Wash the carrots. If they are thicker, halve them lengthwise. In a bowl, mix the pesto with oil and coat the carrots with the resulting mixture. Place them in the air fryer basket and bake for 30 minutes at 160 °C. Alternatively, arrange them on a baking sheet with parchment paper and bake in a preheated oven for 40 minutes at 180 °C or until tender.

Mix the yogurt with honey, salt, pepper, and dried garlic.

Place the yogurt on plates. Arrange the roasted carrots, sprinkle with chopped olives, chopped parsley, and the remaining pesto. Place burrata and chopped almonds on top of the carrots. Drizzle with olive oil and serve with toasted pita bread.