Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Squash with Charred Carrots, Red Onions, Coriander Seeds, Pistachios and Lime
by Rukmini Iyer from The Green Barbecue
Easy
Serves 4
Total 1hr 5min
Prep 15min
Cook 50min
A simple dish with a complex flavour profile, this plant-based barbecue recipe from Rukmini Iyer combines sweet, caramelised squash and carrot with fragrant spices, tangy lime, and chopped pistachio nuts.
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The Green Barbecue
Rukmini Iyer
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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Introduction
A substantial and moreish main dish. The natural sugars in squash and carrots caramelise beautifully on the barbecue and work perfectly against the aromatic lime and spices.
Tags
Ingredients
| 600g | squash, cut into 2½ cm slices (no need to peel) |
|---|---|
| 150g | baby carrots, whole and unpeeled (or 3 medium carrots, peeled and halved) |
| 1 | red onion, quartered, core intact |
| 2 tsp | olive oil |
| 1 tsp | coriander seeds, crushed |
| 1 tsp | ground cumin |
| 1 tsp | sea salt flakes |
| 50g | pistachios, roughly chopped |
| For the dressing: | |
| 2 tbsp | extra virgin olive oil |
| 1 | lime, zest and juice |
| 2 tsp | coriander seeds, crushed |
| ½ tsp | black peppercorns, crushed |
| 1 tsp | sea salt flakes |
Method
Tip the squash, carrots and red onion into a large bowl, and mix with the oil, spices and sea salt flakes.
In a separate bowl, mix the extra virgin olive oil, lime zest and juice, coriander seeds, crushed black pepper and sea salt flakes. Taste and adjust the salt as needed, and set aside.
Once your barbecue is ready, lay the squash slices on the grill, and cook for 25 minutes on each side, covered if you can. The carrots and the onions should only take about 15 minutes per side, so pop them on 10 minutes after the squash and take them off 10 minutes before the squash.
Once the vegetables are all cooked through, transfer them to a platter and gently mix with the lime and coriander-seed dressing. Scatter with the pistachios, and serve hot or warm.
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Ingredients
Method
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