Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Barbecued carrot, ricotta and toasted pecans
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4-6
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
- to drizzle extra virgin olive oil
Method
- STEP 1
Trim the tops off the carrots and scrub under running water. Slice in half lengthways, or into quarters if they are a little larger – you want them to be approximately finger-thickness.
- STEP 2
Fill a pan with boiling water and add a little salt, then set over a high heat and bring back to the boil. Once boiling, add the carrots and blanch for 3 minutes. Drain well and tip into a mixing bowl. While they are still hot, add the olive oil, cumin, brown sugar, chilli flakes and garlic and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.
- STEP 3
Once you are ready to cook, fire up your barbecue ready for direct grilling, or preheat a cast-iron griddle pan on the hob.
- STEP 4
Lay the carrots on the grill bars or griddle and cook for 15–20 minutes, turning regularly, until they are nicely caramelised. If you are barbecuing, you can add a few smoking wood chunks or chips to up the smokiness. Use a brush to baste the carrots with any excess marinade from the bowl as you turn them.
- STEP 5
Once soft 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. Finally, add a generous drizzle of olive oil and finish with a good grind of pepper. Serve while still warm.
