Charred Carrots and Hazelnuts


Prep time 5 minutes
Cook time 10 minutes
Serves 4



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, part boiled
2 Generous tbsp roasted hazelnut, crushed
1 Tbsp capers
¼ cup Persian feta
½ bunch micro herbs



Step 1 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.

Step 2 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.