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Squash with Charred Carrots, Red Onions, Coriander Seeds, Pistachios and Lime

A simple dish with a complex flavour profile, this plant-based barbecue recipe from Rukmini Iyer combines sweet, caramelised squash and carrot with fragrant spices, tangy lime, and chopped pistachio nuts.

From the book

Introduction

A substantial and moreish main dish. The natural sugars in squash and carrots caramelise beautifully on the barbecue and work perfectly against the aromatic lime and spices.

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Ingredients

600g squash, cut into 2½ cm slices (no need to peel)
150g baby carrots, whole and unpeeled (or 3 medium carrots, peeled and halved)
1 red onion, quartered, core intact
2 tsp olive oil
1 tsp coriander seeds, crushed
1 tsp ground cumin
1 tsp sea salt flakes
50g pistachios, roughly chopped
For the dressing:
2 tbsp extra virgin olive oil
1 lime, zest and juice
2 tsp coriander seeds, crushed
½ tsp black peppercorns, crushed
1 tsp sea salt flakes

Method

Tip the squash, carrots and red onion into a large bowl, and mix with the oil, spices and sea salt flakes.

In a separate bowl, mix the extra virgin olive oil, lime zest and juice, coriander seeds, crushed black pepper and sea salt flakes. Taste and adjust the salt as needed, and set aside.

Once your barbecue is ready, lay the squash slices on the grill, and cook for 25 minutes on each side, covered if you can. The carrots and the onions should only take about 15 minutes per side, so pop them on 10 minutes after the squash and take them off 10 minutes before the squash.

Once the vegetables are all cooked through, transfer them to a platter and gently mix with the lime and coriander-seed dressing. Scatter with the pistachios, and serve hot or warm.

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From the book: The Green Barbecue

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