Grilled Carrots with Feta
Serves: 6 - 8
INGREDIENTS
1 kg carrots
2 tablespoons extra virgin olive oil
sea salt & freshly ground pepper
1-2 tablespoons za’atar
1 tablespoon toasted sesame seeds
1⁄4 cup chopped flat-leaf parsley
juice of 1⁄2 a lemon
extra virgin olive oil
100g feta cheese
METHOD
Preheat barbecue or ridged grill to a low-medium heat. Peel and slice the carrots lengthwise about 1⁄2 cm thick. Toss with the olive oil in a bowl and season with salt and pepper.
Place the carrots on the barbecue and grill until well-coloured and beginning to soften, about 8 minutes, then turn and grill the other side. Return to the bowl and toss well with the za’atar, toasted sesame seeds, lemon juice and some extra virgin olive oil.
Arrange on a platter and crumble the feta cheese over. Serve warm or at room temperature. Serves 6-8
Za’atar: an Arabic spice mix made from thyme, sumac, salt and sesame seeds
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.