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
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.


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

Leave a Reply

Your email address will not be published.