Grilled Cumin Carrots with Pecans, Ricotta and Herbs

Yield: 4 to 6 side-dish servings

1 lb 2 oz bunch of carrots, preferably with the tops on
2 Tbsp olive oil
1 Tbsp cumin seeds, lightly crushed in a pestle and mortar
1 tsp soft, dark brown sugar
1 tsp dried chili flakes, ideally chipotle chili flakes
1 clove garlic, crushed
1¼ cup ricotta
½ bunch of spring onions (scallions), thinly sliced
½ cup pecans, toasted and chopped
1 small bunch of coriander (cilantro), chopped
Extra-virgin olive oil, to drizzle
Salt and freshly ground black pepper

Trim the tops off the carrots and scrub under running water. Slice in half lengthwise, or into quarters if they are a little larger, to approximately finger-thickness.

Fill a pan with boiling water and add a little salt, then set over high heat and bring back to the boil. Once boiling, add the carrots and blanch for 3 minutes. Drain well and tip into a mixing bowl. While they are still hot, add the olive oil, cumin, brown sugar, chili flakes and garlic, and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.

Once ready to cook, fire up the barbecue for direct grilling, or preheat a cast-iron griddle pan on the hob. Lay the carrots on the grill bars or griddle and cook for 15 to 20 minutes, turning regularly, until they are nicely caramelized. If barbecuing, add a few smoking wood chunks or chips to up the smokiness. Use a brush to baste the carrots with any excess marinade from the bowl while turning.

Once soft and caramelized, scatter the carrots over a serving plate and dot with heaped teaspoons of ricotta. Sprinkle over the spring onions, chopped pecans and coriander. Finally, add a generous drizzle of olive oil and finish with a good grind of pepper. Serve while still warm.

Recipe from Genevieve Taylor’s book Charred.

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