Charred Carrots with Gremolata & Tahini Dressing

Gremolata:

1 cup fresh mint

1 cup parsley

1 cup coriander

2 cloves garlic

1/2t red chili flakes

pinch of salt

dash of black pepper

1/2t lime zest

1/2t fresh lime juice

1t rice vinegar

1/4 cup extra virgin olive oil

Tahini Dressing:

2T tahini

1/4t cumin powder

1/2t lemon juice

1/2t light agave

salt & pepper

1/4-1/2 cup room temp water

 

1lb baby carrots

vegetable oil
1 tbsp toasted pine nuts

Combine all gremolata ingredients together in a bowl and set aside.

Combine all tahini dressing ingredients together and whisk until smooth. Set aside.

Add vegetable oil to a large nonstick skillet to coat and set over medium heat. Once hot, add in the carrots, cover and cook for 5 mins. Flip and cook another 5 mins.

To serve, layer the gremolata, add on the carrots, drizzle on the tahini dressing, top with more gremolata and the pine nuts.

Adapted from a recipe by Priyanka Naik.