Grilled Carrots Recipe
dill cashew puree, hazelnut dukkah, herbs (gluten & dairy free, vegan)
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Ingredients
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Grilled Carrots
Dill Cashew Puree
Hazelnut Dukkah
Fresh Herbs
Method
Preparation
- 1
- 2
- 3
Make the Dill Cashew Puree
Soak the raw cashews in water for at least 2 hours, then drain. In a blender, combine soaked cashews, fresh dill, lemon juice, garlic, water, and salt. Blend until smooth and creamy.
- 4
Prepare the Hazelnut Dukkah
In a dry skillet, toast hazelnuts, coriander seeds, cumin seeds, and sesame seeds over medium heat until fragrant. Let cool, then pulse in a food processor until coarsely ground. Stir in salt.
- 5
Prepare the Fresh Herbs
Finely chop fresh parsley and mint.
Assembly
- 6
Serve
On a serving platter, arrange the grilled carrots, dollop the dill cashew puree on top, sprinkle with hazelnut dukkah, and garnish with fresh herbs.
