Barbecued carrot, ricotta and toasted pecans
by Genevieve Taylor
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
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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