Barbecued carrots with charred pittas and green herb dressing
By OcadoLife
Published on 21 September 2022
Upgrade to rainbow carrots in this veggie barbecue dish for a real visual feast.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 120 ml of olive oil
- 2 tbsp of red wine vinegar
- 1 tsp of honey
- 1 small bunch of parsley, leaves picked
- 1 small bunch of dill, leaves picked
- 1 small bunch of mint, leaves picked
- 1 tbsp of vegetable oil
- 500 g of carrots, peeled and sliced into roughly 1cm lengths
- 4 pitta breads
- 500 g of greek yoghurt
Method
Step 1
Lay a cheesecloth or muslin over a sieve suspended over a bowl. Scrape the yoghurt into the centre of the cloth, gather the sides over the yoghurt and twist at the top to secure. Set aside for 3 hrs or overnight.Step 2
Mix the olive oil, vinegar, honey and a pinch of salt and pepper together in a bowl large enough to hold the carrots. Chop the herbs and stir them through. Set aside.Step 3
Brush the carrots with vegetable oil and season with salt and pepper. Barbecue for a few mins each side without moving around too much (this will help to develop distinct char marks on the slices) and remove when they are caramelised in places and soft to the point of a sharp knife. Toss the carrots in the herb dressing while they are hot.Step 4
Toast the pittas on the barbecue for a min each side. Remove the strained yogurt (labneh) from the cheesecloth and discard the watery whey in the bowl. Spread the labneh on a platter, top with the carrots and the herb dressing, and serve alongside the pittas for dipping or stuffing.