Grilled Carrots with Feta

From issue #2.
Grilled Carrots with Feta

Serves: 6 - 8


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


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