Charring lemons is a really simple way to add both acidity and a slight bitterness (no, that's not a bad thing) to balance out sweet root vegetables. On that note, this would also work well with squash, sweet potatoes or parsnips.
Serves 4 as a side
Large bunch of carrots, approx 600g, scrubbed
3 tbsp olive oil
1 red onion
3 tbsp red wine vinegar
1 lemon
100g thick Greek yoghurt
2 Medjool dates
1 tbsp toasted sesame seeds
Small bunch mint, leaves picked
Preheat the oven to 220°C.
Toss the carrots with 2 tbsp olive oil and a good pinch of salt. Roast on your largest tray for 25 minutes until tender and caramelised.
Thinly slice the red onion and toss in a small bowl with the red wine vinegar and a pinch of salt. Set aside to macerate while the carrots roast.
To char the lemon, heat a small saucepan over medium high (I like to use a cast iron one but a non-stick would also work). Cut the lemon in half and rub a little oil over the cut sides. Once the saucepan is hot, add a little oil to the pan then sear the lemons cut-side down for 4-5 minutes until well charred. Try not to peep or move them around as this will inhibit the char - they'll lift off easily when they're ready.
Roughly chop the dates and swoosh the yoghurt over a large plate or platter. Top the yoghurt with the carrots, chopped dates, macerated onions, sesame seeds and mint leaves. Squeeze over the charred lemon to serve.
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