Name: Charred carrots with warm cumin dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 x 240g packets baby rainbow carrots, trimmed, scrubbed (see note); 18.20 gm extra virgin olive oil; 1/2 small red onion, thinly sliced; 1/4 tsp cumin seeds; Large pinch of saffron threads; 3 tsp red wine vinegar; 40.00 ml natural flaked almonds, toasted; 165.00 ml fresh coriander sprigs

Charred carrots with warm cumin dressing

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Gluten-free BBQ side dish.

Ingredients:

2 x 240g packets baby rainbow carrots, trimmed, scrubbed (see note)
18.20 gm extra virgin olive oil
1/2 small red onion, thinly sliced
1/4 tsp cumin seeds
Large pinch of saffron threads
3 tsp red wine vinegar
40.00 ml natural flaked almonds, toasted
165.00 ml fresh coriander sprigs

Instructions:

Boil carrots in a saucepan for 4 to 5 minutes until tender. Drain. Note: You can also use Dutch (baby) carrots or quartered regular carrots as alternatives.
Preheat the barbecue grill to high heat, then cook the carrots, turning occasionally, for 5 minutes until they are nicely browned and charred.
In a frying pan set over low heat, warm oil and add onion. Sauté for 3 minutes until slightly softened. Add cumin and saffron and cook for 30 seconds until fragrant. Remove from heat and stir in vinegar.
Combine the carrots, onion mixture, almonds, and coriander in a bowl. Season to taste and serve.

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