Ingredients
| 3 bunches (approx. 750g) baby carrots, scrubbed | |
| 4 fresh medjool dates, pitted and sliced thinly | |
| 2 tablespoons sliced almonds, lightly toasted | |
| a handful of flat-leafed parsley, roughly torn | |
| shaved parmesan, to serve | |
| FOR THE LEMON DRESSING | |
| 1 teaspoon honey | |
| 1 clove garlic, finely chopped | |
| juice of 1 lemon | |
| 2 tablespoons extra virgin olive oil | |
| a generous pinch of dried chilli flakes |
I tend to barbecue vegetables without oil as I find the flavour much nicer, and then drench them in a punchy dressing straight off the grill so they can soak up all that extra flavour. Use a nice sharp parmesan or, for a change, a crumbled feta.
Instructions
| 1. | Preheat the barbecue to medium hot. |
| 2. | Grill the baby carrots, turning often until charred and tender, approx. 15-20 minutes. |
| 3. | Meanwhile, make the dressing by combining the honey, garlic, lemon juice, olive oil and chilli flakes in a large shallow serving bowl. |
| 4. | Mix well and season with fine salt and freshly ground black pepper. |
| 5. | When the carrots are cooked, transfer straight to the serving bowl and mix well to coat with lemon dressing, then cool to room temperature. |
| 6. | To serve, mix through the sliced dates, toasted sliced almonds, parsley and shaved parmesan. |
Recipes, food styling & photography Emma Galloway
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