BROUGHT TO YOU BY Telegraph Hill
Telegraph Hill’s Mānuka Smoke Infused Balsamic Drizzle makes any dish sing with its sweet, smoky, bold flavour — either simply used to finish a dish, or incorporated into a recipe as a game-changing glaze.
Serves: 4 - 6
INGREDIENTS
2 large bunches baby carrots, tops trimmed and scrubbed or peeled
1/3 cup toasted pine nuts, to serve
GLAZE
¼ cup Telegraph Hill Mānuka Smoke Infused Balsamic Drizzle
2 tablespoons Telegraph Hill Extra Virgin Olive Oil
2 tablespoons runny honey
4 teaspoons sriracha hot sauce
½ teaspoon Telegraph Hill Mānuka Smoked Marlborough Sea Salt
SMOKY CHICKPEAS
3 tablespoons Telegraph Hill Extra Virgin Olive Oil
400-gram can chickpeas, drained and rinsed
1 teaspoon sweet smoked paprika
½ teaspoon each fine garlic powder and onion powder
Telegraph Hill Mānuka Smoked Marlborough Sea Salt and ground pepper
GARLIC YOGHURT
1 cup Greek natural yoghurt
2 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1 teaspoon lemon juice
2 teaspoons Telegraph Hill Extra Virgin Olive Oil
METHOD
Preheat the oven to 180°C fan bake.
Put the carrots on a large roasting tray.
GLAZE: Combine all the ingredients in a bowl. Pour half of the glaze into another small bowl and set aside for serving. Toss the carrots with the remaining glaze, spread out into a single layer and roast for about 30 minutes, tossing again halfway, until tender and caramelised.
CHICKPEAS: Heat the oil in a large frying pan, add the chickpeas and cook for 2 minutes. Add all the remaining ingredients and cook for 1 minute tossing to coat the chickpeas in the spices. Season with smoked salt and pepper.
YOGHURT SAUCE: Put all the ingredients in a bowl and stir together. Season with smoked salt.
TO SERVE: Spread the yoghurt sauce on a plate and spoon over the chickpeas. Pile on the carrots, scraping out any juices left on the tray. Top with the pine nuts and drizzle over the reserved glaze.
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