Cream cheese bagel with barbeque carrots and dill


For veggies
2 tomatoes, sliced
1 carrot minced
Cut dill leaves 
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

For bagels
1/3 cup basil pesto
6 bagels, split and toasted
200gm Live Yum mozzarella cheese shreds
1/2 cup basil leaves
Rock salt
Black pepper powder


Preheat the oven to 200 degrees Celcius for 10-15 mins, depending on your oven.

Place tomatoes and carrots on a baking paper and roast for 20-25 minutes, it should be juicy, not too crispy.

Spread pesto on the bagels. Add the toppings alternating between tomatoes. mozzarella and basil leaves. Sprinkle with rock salt and black pepper powder before serving.