This BBQ carrot recipe comes from BBQ expert Genevieve Taylor. She says… “I adore this salad and would eat the whole thing myself given half a chance – the combination of sweet charred carrots, creamy ricotta and crunchy nuts is quite simply addictive. If you’ve never grilled a carrot before, do it now. They are an absolute revelation and show just how good fire-cooked vegetables can be.”
Listen to Genevieve giving BBQ expert tips on our podcast here.
Ingredients
- carrots 500g bunch, preferably with the tops on
- olive oil 2 tbsp
- cumin seeds 1 tbsp, lightly crushed in a pestle and mortar
- soft dark brown sugar 1 tsp
- dried chilli flakes 1 tsp, ideally chipotle chilli flakes
- garlic 1 clove, crushed
- ricotta 250g
- spring onions ½ bunch, thinly sliced
- pecans 50g, toasted and chopped
- coriander a small bunch, chopped
- extra virgin olive oil to drizzle
Method
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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.
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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.
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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.
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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.
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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.
