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
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
— Karen
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