Charred Carrots and Hazelnuts

2-038-Charred-Carrots-and-Hazelnuts-web.jpg

PREP TIME 5 minutes
COOK TIME 10 minutes
SERVES 4

INGREDIENTS

25g Ashgrove herb and garlic butter, melted
1 shallot, finely diced
1 garlic clove, finely diced
½ orange, juice and zest
1 tsp cumin
1 tbsp Pukara olive oil
Pinch of Tasman sea salt
2 bunches dutch carrots, parboiled
2 generous tbsp roasted hazelnuts, crushed
1 tbsp capers
¼ cup persian feta
½ bunch micro herbs

METHOD

Step 1
In a bowl add melted butter, shallot, garlic, orange juice and zest, cumin, olive oil and a pinch of salt. Toss carrots through marinade and place carrots onto the Ozpig chargrill. Brush leftover marinade over carrots. Cook for approximately 2 minutes on each side.

Step 2
Remove carrots from the Ozpig and toss with any leftover marinade.

To serve, top with roasted hazelnuts, capers and feta. Garnish with fresh micro herbs.

Season 2, Salads/Sides, VegetarianSimon Hamiltonseason 2, ozpig, ashgrove, pukara, tasman sea salt, charred carrots and hazelnuts, carrots