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Barbecue carrots with tahini yogurt & pumpkin seed dukkah
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2 x 150g packs No.1 Baby Rainbow Topped Carrots
Olive oil, for coating
1 tbsp coriander, roughly chopped
1 tbsp flat leaf parsley, roughly chopped
1 tbsp mint, roughly chopped
30g pomegranate seeds
For the dukkah
1 tbsp pumpkin seeds
1 tsp sesame seeds
½ tsp coriander seeds
½ tsp cumin seeds
For the yogurt
2 tbsp Cooks’ Ingredients Tahini
150g Greek yogurt
1 tsp olive oil
½-1 clove garlic, finely chopped, to taste
1. Start by making the dukkah. Toast all the seeds and spices in a dry frying pan over a low heat, until fragrant. Transfer to a food processor, blender or pestle and mortar. Roughly crush or blend, to break up the larger pieces and release the spice flavours, until still fairly coarse. Set aside.
2. To make the garlic and tahini yogurt, mix together all the ingredients until smooth. Season to taste, then set aside.
3. Preheat the barbecue, grill or griddle over a high heat. Scrub the carrots and lay on a plate. Coat lightly with olive oil, then season. Place the carrots on the grill and cook for about 15 minutes, turning once during cooking. The carrots should develop grill marks before turning.
4. Spread the tahini yogurt on a serving platter and lay the carrots on top. Top with the chopped herbs, the dukkah and then the pomegranate seeds. Season and serve.
Cook’s tip This makes a great starter or side, or can be served as a main by adding a warmed-through pouch of Puy lentils on top of the yogurt, before adding the carrots.
Typical values per serving:
Vegetarian/1 of your 5 a day/gluten free/source of fibre