Barbecued carrot, ricotta and toasted pecans

Name: Barbecued carrot, ricotta and toasted pecans
Total time: 45 min
Yield: 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

Genevieve Taylor

Published: June 5, 2020 at 12:27 PM

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Serves 4-6

Easy

Total time: 45 mins

+ marinating

A star rating of 5 out of 5.1 ratingRate

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If you've never grilled a carrot before, do it now with this epic BBQ side dish

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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

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.

Authors

Genevieve Taylor

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Barbecued carrot, ricotta and toasted pecans

Ingredients

Method

step 1

step 2

step 3

step 4