Barbecued carrot, ricotta and almond salad with sultana dressing

Dobbies has put together a menu of tasty spring dishes to make the most of fresh produce and inject some freshness into your mealtimes.

Serves 4 (Prep time 15 minutes, cook time 20 minutes)

Versatile and sweet, carrots are easy to grow in both containers and the ground, making them perfect for those with limited outdoor space. This tasty side dish is great for al fresco dining and makes for a fantastic alternative for BBQ skewers.

What you’ll need

For the salad

• 500g multi-coloured carrots, scrubbed and trimmed
• 1 tbsp extra virgin olive oil
• 2 tbsp ground cumin
• 3 tbsp toasted almonds, skin on
• 250g ricotta
• Handful of baby spinach (optional)

For the sultana dressing

• 1 garlic clove, sliced
• 1 thumb-sized red chilli, sliced
• 2 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 2 tbsp sultanas
• 2 tspn castor sugar

Method

1. Blanch the carrots in boiling water for 4 minutes then drain and rinse in cold water and dry on a tea towel. Place in a bowl and mix in the cumin, olive oil and a pinch of sea salt.
2. For the dressing, heat the olive oil in a small frying pan over low heat. Add the garlic and sauté until golden, about 1 minute. Add the chilli, white wine vinegar, sultanas and castor sugar and cook for 2 to 3 minutes until syrupy. Set aside.
3. Slice the carrots into batons and thread onto metal skewers. BBQ for 5 to 8 minutes on an outdoor BBQ, or use your oven grill.
4. Spread the ricotta on a large platter. Arrange the carrots and almonds and then pour over the dressing. To bulk this out more, you can also add baby spinach leaves.