Grilled Carrot Salad

with honey, chilli & sultanas

Turn your grill onto a medium heat, with the shelf not too close.

Take a metal tray and place the carrots in along with a drizzle of oil and place under the grill, giving them a shake every once and a while.

They will need roughly 30 minutes. After 20 minutes add 1 tbsp of honey and 1/2 the chilli, chopped finely, coating the carrots evenly.

For the seeds and sultanas, in a dry pan on a medium heat just warm them up so the seeds just start to toast.

When the carrots are ready, remove from under the grill and slice diagonally, divide them over 2 plates, followed by the seeds and sultanas.

Chop the herbs and slice the remaining 1/2 chilli into discs and scatter over. Finish with roughly 1/2 tbsp on honey over each and enjoy.


This is a very earthy dish where you can really taste each of the ingredients. I have used very small carrots for this dish, only for the reason that there is a green grocer that I go to that has a great variety of vegetables, but they also have lots of undersized or misshapen ones that farmers do not sell to most commercial sellers. So instead of them going to waste I always look there first, and it is also generally cheaper.

Anothers waste, my staple

I heard a whisper of a movement towards shops selling the misshapen or undersized produce some time ago when the wastage of eggs was brought to light. I have not heard much since this. Definitely something to look for and to be encouraged when waste is something that is far too common in both producing and consuming.

Exmoor, Devon
blog comments powered by Disqus