Barbecued carrot, ricotta, almond salad with sultana dressing
Serves: 4-6 | Prep: 15 minutes | Cook: 20 minutes
Vegetables are the main star of this dish, but beautifully barbequed and packed full of flavour they’re not like any you will have tried before. The sweet and spicy sultana dressing adds an unexpected burst of flavour that you simply have to try!
Ingredients
Salad
500g multi coloured carrots scrubbed and trimmed
1 tbsp extra virgin olive oil
1 tsp each ground coriander, cumin seeds and fennel seeds
50g toasted almonds with skins
200g ricotta
Wild rocket to serve
Sultana dressing
1 clove garlic sliced
1 thumb sized red chili sliced
2 tbsps extra virgin olive oil
2 tbsps white wine vinegar
2 tbsp sultanas
2 tsps castor sugar
Method
- Blanch the carrots in boiling water for 4 minutes. Drain and rinse in cold water. Dry on a tea towel. Place in a bowl and mix with the spices and olive oil
- Heat a small frying pan. Add the garlic and saute on low heat until golden, about 1 minute. Add the other ingredients and cook for 2-3 minutes until syrupy. Set aside
- Slice the carrots into batons and thread onto metal skewers. Bbq for 5-8 on an outdoor bbq or using your oven grill
- Spread the ricotta on a large platter. Arrange the carrots and almonds over and then pour the dressing on everything. Sprinkle with rocket leaves