Maple grilled carrots with yoghurt, mint and hazelnut vinaigrette
A fantastic mix of sweet and savoury makes for the perfect barbecue salad. These firm but tender smoky maple carrots are served with creamy yoghurt and a hazelnut vinaigrette. A perfect veggie-centric dish or a interesting side to go with meats.
Ingredients
For the carrots
- 500g/1lb 2oz bunch of heritage carrots, halved lengthwise
- 1 tsp cumin seeds, toasted
- 2 tbsp olive oil
- 2 tbsp maple syrup or honey
- salt and freshly ground black pepper
For the dressing
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 50ml/2fl oz olive oil
- 20g/1oz toasted hazelnuts, crushed
To serve
Method
Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots.
Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season.
Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife.
To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper.
To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves.