Barbecued carrot, ricotta and toasted pecans
by Genevieve Taylor
Ingredients
carrots 500g bunch, preferably with the tops on
olive oil 2 tbsp
cumin seeds 1 tbsp, lightly crushed in a pestle and mortar
soft dark brown sugar 1 tsp
dried chilli flakes 1 tsp, ideally chipotle chilli flakes
garlic 1 clove, crushed
ricotta 250g
spring onions ½ bunch, thinly sliced
pecans 50g, toasted and chopped
coriander a small bunch, chopped
extra virgin olive oil to drizzle
We have been customers for several years, and receive some of the most delicious veg ever. There is a choice between buying a box selected by GWG, which works out cheaper, or choosing from a list of items. Thoroughly recommended.
— Claire
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