Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Spiced Charred Baby Carrots with Hazelnuts and Dill
Introduction
These spiced carrots are ridiculously moreish, to the extent that I’ve had to double up the recipe. Crushing your spices whole in a pestle and mortar makes all the difference to the flavour (I’ve been known to improvise by chopping them with a sharp knife instead) – worth trying if you have whole spices in, but alternatively, use ready ground.
Ingredients
| baby carrots or small peeled carrots | |
| coriander seeds | |
| cumin seeds | |
| smoked paprika | |
| olive oil | |
| sea salt flakes | |
| For the dressing: | |
| olive oil | |
| maple syrup | |
| lemon, juice only | |
| sea salt flakes | |
| fresh dill, roughly chopped | |
| hazelnuts, roughly chopped |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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