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Charred carrot + fennel salad with spiced maple

Matt Russell Fennel Carrot BBQ 13

This is the kind of salad around which to build a meal: yoghurt, greens, charred carrots and fennel generously spiced and with a little sweet and sour. I used baby carrots here, but big ones work just as well.


Duration
Prep 10 min Rest 30+ min
Serves
4
Matt Russell Fennel Carrot BBQ 13

Ingredients

  • 600g different coloured carrots, washed and scrubbed
  • 2 bulbs fennel
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground turmeric
  • 1 tbsp maple syrup
  • 2 tbsp red-wine vinegar
  • 2 tbsp olive oil
  • 6 tbsp Greek yoghurt
  • Salt and black pepper
  • 2 handfuls peppery lettuce leaves

  1. If you are using bigger carrots, cut them into halves, quarters or even thick coins. No need to peel. Fill a large pot with generously salted boiling water and blanch the carrots for seven to 12 minutes (depending on size), until they are cooked through but still holding their shape.

  2. Meanwhile, slice the fennel into thin wedges across the root and toss with the cumin, fennel seeds, turmeric, maple syrup, vinegar and olive oil and seasoning in a baking tray. Drain the carrots and add them, tossing again. Leave to sit for at least 30 minutes – ideally for a few hours or overnight.

  3. When you are ready to cook, heat the barbecue or griddle pan. If you are using a barbecue, cook the carrots and fennel slices on once the flames have died down but the coals are still red hot. Turn from time to time, until they are charred all over and soft throughout.

  4. Meanwhile, mix the yoghurt with a few tablespoons of the remaining marinade and a good pinch each of salt and pepper. Spread the yoghurt over the bottom of a plate, toss the leaves in any remaining marinade and scatter them over the yoghurt. Put the charred carrots and fennel on top and serve.

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