Roasted Carrot and Smoked Barley Galette | Fast Ed

Ingredients

• 500g carrots, peeled and chopped
• 1 Tbsp extra virgin olive oil
• sea salt flakes and freshly-ground black pepper
• 1 cup barley flour
• applewood chips
• ½ cup beetroot juice
• 2 eggs
• 2 tsp psyllium husks
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 2 heads roasted garlic
• ½ cup mayonnaise
• 100g duck prosciutto, very finely sliced
• sliced chives, to garnish