Recipe By Chef John McConnell
Savory Coconut Dukkah Grilled Carrots
1 lb carrots, washed and peeled
2 tbsp Clif Family Napa Valley Extra Virgin Olive Oil
2 tbsp Clif Family Napa Valley Savory Coconut Dukkah
1 cup Greek yogurt
½ tsp kosher salt
Fresh cilantro leaves
Mix one cup of Greek yogurt with one tablespoon of dukkah and ½ teaspoon of kosher salt. Set aside.
Cut carrots into two-inch pieces. Bring four quarts of water to a boil. Blanch carrots in boiling water just until barely tender, about three minutes. Strain the carrots and dry completely with a paper towel. Preheat a grill pan until very hot. Mix the carrots with one tablespoon of olive oil. Grill the carrots until grill marks are visible on all sides and carrots are heated through, about 5 minutes. Mix the grilled carrots in a bowl with remaining tablespoon of olive oil and remaining tablespoon of dukkah. Season the carrots with kosher salt.
Serve over Greek yogurt mixture and garnish with cilantro leaves.