BBQ Carrots with Ricotta and Toasted Pecans | Groobarb's Wild Farm
Perfect for summer
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Ingredients
- 500g Carrots (with tops)
- 2 Tablespoons olive oil
- 1 Tablespoon cumin seeds, lightly crushed in a pestle and mortar
- 1 Teaspoon soft brown sugar
- 1 Teaspoon dried chilli flakes
- 1 Garlic clove (crushed)
- 250g Ricotta
- 1/2 Bunch spring onions
- 50g Toasted pecans
- Small bunch of coriander
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