BBQ Carrots with Ricotta and Toasted Pecans
Perfect for summer
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45 Minutes
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Serves 4-6
1 Hour
Serves 4
What you'll need…
- 1 Can of chickpeas
- 1 Clove garlic
- 1 Tablespoon tahini
- 1 Teaspoon toasted cumin seeds
- 2 Large carrots
- 1 Orange (zest and juice)
- 150ml cold press rapeseed oil
The method
1
Pre-heat your oven to 180°C. Peel and chop your carrots. Roast until soft & tender.
2
Blend all of the ingredients together and season to your liking. Add water until you have the desired consistency.
3
Serve & enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen
