A festive twist on a classic
Perfect for summer
Begin by preparing your ingredients. Trim the tops off the carrots and scrub under running water. Slice in half lengthways, or into quarters if they are a little larger. Chop your coriander and pecans, and slice the spring onions.
Bring a pot of salted water to the boil, once boiling add in 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.
Once you are ready to cook, fire up your barbecue ready for direct grilling, or preheat a cast-iron griddle pan on the hob.
Lay the carrots on the grill bars or griddle and cook for 15–20 minutes, turning regularly, until they are nicely caramelised. Use a brush to baste the carrots with any excess marinade from the bowl as you turn them.
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. Enjoy!
Recipe from Olive