Grilled Carrots with Feta
Serves: 6 - 8
INGREDIENTS
1 kg carrots
2 tablespoons extra virgin olive oil
sea salt & freshly ground pepper
1-2 tablespoons za’atar
1 tablespoon toasted sesame seeds
1⁄4 cup chopped flat-leaf parsley
juice of 1⁄2 a lemon
extra virgin olive oil
100g feta cheese
METHOD
Preheat barbecue or ridged grill to a low-medium heat. Peel and slice the carrots lengthwise about 1⁄2 cm thick. Toss with the olive oil in a bowl and season with salt and pepper.
Place the carrots on the barbecue and grill until well-coloured and beginning to soften, about 8 minutes, then turn and grill the other side. Return to the bowl and toss well with the za’atar, toasted sesame seeds, lemon juice and some extra virgin olive oil.
Arrange on a platter and crumble the feta cheese over. Serve warm or at room temperature. Serves 6-8
Za’atar: an Arabic spice mix made from thyme, sumac, salt and sesame seeds
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!