Charred Carrots and Hazelnuts
PREP TIME 5 minutes
COOK TIME 10 minutes
25g Ashgrove herb and garlic butter, melted
1 shallot, finely diced
1 garlic clove, finely diced
½ orange, juice and zest
1 tsp cumin
1 tbsp Pukara olive oil
Pinch of Tasman sea salt
2 bunches dutch carrots, parboiled
2 generous tbsp roasted hazelnuts, crushed
1 tbsp capers
¼ cup persian feta
½ bunch micro herbs
In a bowl add melted butter, shallot, garlic, orange juice and zest, cumin, olive oil and a pinch of salt. Toss carrots through marinade and place carrots onto the Ozpig chargrill. Brush leftover marinade over carrots. Cook for approximately 2 minutes on each side.
Remove carrots from the Ozpig and toss with any leftover marinade.
To serve, top with roasted hazelnuts, capers and feta. Garnish with fresh micro herbs.