Maple grilled carrots with yoghurt mint and hazelnut vinaigrette
Ingredients
- 500g/1lb 2oz bunch of heritage carrots, halved lengthwise
- 1 tsp cumin seeds, toasted
- 2 tbsp olive oil
- 2 tbsp maple syrup or honey
- salt and freshly ground black pepper
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 50ml/2fl oz olive oil
- 20g/1oz toasted hazelnuts, crushed
- 200g/7oz yoghurt
- 25g/2½oz picked mint leaves
Instructions
Maple grilled carrots with yoghurt, mint and hazelnut vinaigrette serves 4 original recipe by BBC.
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