Recipe Courtesy of Chef Hilary Barsby
Photography by Mieko Horikoshi
GRILLED LOCAL BABY CARROTS WITH LEMON-TAHINI SAUCE, “CAVIAR” LENTILS & HERB
Ingredients
- 2 lbs multicolored baby carrots
- Beluga Lentils, cooked, recipe to follow
- Micro Dill, to taste
- resh Cilantro, to taste
- Lemon-Tahini Sauce, recipe to follow
For the Lentils
- 1 Cup Beluga Lentils (small black lentils)
- 3 Cup Water/Veggie Stock
- A few springs of fresh thyme
- 1 bay leaf
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- Sea Salt, to taste
For the Lemon-Tahini Sauce
- ⅔ Cup Tahini
- 1-2 cloves garlic, rough chop
- Juice and Zest of 1 meyer lemon
- 1 tsp cumin
- 2 tbsp Maui Bee’s Honey
- ⅓ Cup water
- Sea Salt, to taste
- Pepper, to taste
Instructions
For the Lentils
- Rinse and drain lentils before placing in saucepan. Check for foreign debris. Add lentils, water/stock and all aromatics to saucepan. Bring to a boil and reduce to a simmer for 20 minutes or until lentils are tender.
- Drain and reserve lentils.
- *This makes about 3 C of cooked lentils, feel free to adjust to your needs.
For the Carrots
- Peel the carrots, leaving a small bit of the green end intact. For larger carrots, cut in half lengthwise. Toss with avocado oil, sea salt and pepper. Set aside while you prepare the grill.
- Once grill is hot begin grilling carrots. They will take a while, so medium heat is best. You may have to flip several times to get to the desired doneness. Looking for an al-dente carrot, with a small amount of bite.
To Serve
- Spread a small amount of lemon-tahini sauce on the bottom of your platter. Sprinkle with a handful of lentils. Begin arranging carrots in a rustic fashion (not all going the same direction) drizzle more sauce, lentils and top with rough chopped cilantro and micro dill.