Get in touch with your inner nomad by cooking on an open fire (or on a barbecue) and impress your guests with this colourful veggie side dish.

Recipes Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Charred carrots with black sesame dukkah and goats cheese
serves 4

1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp black sesame seeds
1 tsp paprika
2 bunches baby carrots
2 tbsp olive oil
80g goats curd or chevre

To make dukkah, preheat a frying pan over high heat, then add cumin seeds, coriander seeds, fennel seeds and black sesame seeds. Cook, stirring often, for 1 to 2 minutes or until fragrant. Add paprika and a big pinch of salt, then remove from heat. Process until roughly ground using a mortar and pestle or food processor.

Bring a large saucepan of salted water to the boil. Trim carrots, then blanche for 2 minutes or until slightly softened. Drain well, then toss with olive oil.

Preheat a fire to have hot coals with a barbecue plate over the top. Cook carrots for 3 to 5 minutes, turning, or until a deep golden brown.

To serve, transfer to a serving plate, top with goats curd or chevre and sprinkle with dukkah.

 

This recipe first appeared in the June 2021 issue of SALIFE magazine.