Barbecued Carrot, Ricotta and Toasted Pecans
Don’t think the BBQ is just for meat lovers, fire-cooked vegetables are flavourful enough to be the star of your BBQ this weekend. Sweet, charred carrots paired with creamy ricotta and crunchy nuts, the perfect combination to showcase your fresh veggies.
Serves 4 - 6
Preparation Time – 20 mins + 2 hours marinating time
Cooking Time – 20 mins
INGREDIENTS
500g bunch carrots, preferably with the tops on
2 tbsp olive oil
1 tbsp cumin seeds, lightly crushed in a pestle and mortar
1 tsp soft dark brown sugar
1 tsp dried chilli flakes, ideally chipotle chilli flakes
1 clove garlic, crushed
250g ricotta
½ bunch spring onions, thinly sliced
50g pecans, toasted and chopped
A small bunch coriander, chopped
Extra virgin olive oil to drizzle
METHOD
Wash and trim your carrots, slice in half lengthways, or into quarters if they are a little larger – to approximately finger-thickness.
Bring a pan of salted water to boil on a high heat. Once boiling, add the carrots and boil for 3 minutes. Drain well before tipping into a mixing bowl. Combine the olive oil, cumin, brown sugar, chilli flakes and garlic and add to the warm carrots, stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.
Once your carrots are marinated fire up the BBQ, alternatively preheat a cast-iron griddle pan on the hob.
Spread the carrots on the grill bars in a single layer and cook for 15-20 minutes, turning regularly. You want them to be nicely caramelised. If you would like you can add smoking wood chips to your BBQ whilst grilling your carrots for an extra smoky flavour profile. Baste the carrots with any excess marinade from the bowl as you turn them.
Once tender and caramelised, scatter the carrots over a serving plate and dot with heaped teaspoons of ricotta. Sprinkle over the spring onions, chopped pecans and coriander. Ultimately, add a large drizzle of olive oil and a good grind of pepper. Serve warm.