Fire Pit Recipes
Barbecued Carrot Salad with Ricotta and Toasted Pecans
From Charred by Genevieve Taylor
Serves 4-6 as a side dish
Ingredients:
1 x 500g 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 chilli flakes, ideally chipotle chilli flakes
1 clove of garlic, crushed
250g ricotta
1⁄2 bunch of spring onions, thinly sliced
50g pecans, toasted and chopped
a small bunch of coriander, chopped
extra virgin olive oil, to drizzle
salt and freshly ground black pepper
Method:
Fire pit temperature: medium/hot, some flames will help with chargrilling
- Trim the tops off the carrots and scrub under running water. Slice in half lengthways, or into quarters if they are a little larger – you want them to be approximately finger-thickness.
- Fill a pan with boiling water and add a little salt, then set over a 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, chilli flakes and garlic and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.
- Once you are ready to cook, fire up your barbecue ready 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 15–20 minutes, turning regularly, until they are nicely caramelised. If you are barbecuing, you can 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 as you turn them.
- Once soft and caramelised, 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.
