GRILLED LOCAL BABY CARROTS WITH LEMON-TAHINI SAUCE, “CAVIAR” LENTILS & HERB

Recipe Courtesy of Chef Hilary Barsby
Photography by Mieko Horikoshi

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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.