Grilled Carrots with Cumin-Serrano Yoghurt

Ingredients for Grilled Carrots with Cumin-Serrano Yoghurt

• 1.4kg carrots with tops, scrubbed, tops trimmed to 1 inch

• 2 bunches spring onions or spring onions, tops trimmed, halved lengthwise

• 4 tablespoons olive oil, divided

• Kosher salt

• 1 teaspoon cumin seeds

• 1 serrano chilli, finely chopped, plus more sliced for serving

• 240ml plain whole-milk Greek yoghurt

• 1/4 cup fresh lime juice

• 2 tablespoons chopped mint, plus leaves for serving

• A spice mill or mortar and pestle

How to make Grilled Carrots with Cumin-Serrano Yoghurt

Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 tablespoons oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15–20 minutes.

Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yoghurt, lime juice, chopped mint, and remaining 2 tablespoons oil; season with salt.

Spoon yoghurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chilli.

Yoghurt can be made 2 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.