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
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.