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BBQ baby carrots with herb tahini sauce and dukkah

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Low fat per serve
  • No added sugar
  • Vegan
  • Vegetarian

Liven up these baby carrots with the flavours of the Middle East. Packed with flavour, a great way to showcase Spring produce. 

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
BBQ baby carrots with herb tahini sauce & dukkah

Ingredients

  • 2 bunches Dutch or baby carrots, trimmed, halved if large
  • 1 tbs olive oil
  • 1 cup (260g) hommus
  • 1/4 cup (70g) Greek-style yoghurt
  • 1/4 cup Hazelnut Dukkah

Herb tahini sauce

  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/4 cup dill sprigs
  • 2 tbs tahini
  • 2 tbs Greek-style yoghurt
  • 1/2 tsp ground cumin
  • 1/4 cup (60ml) avocado or olive oil
  • 1 tbs lemon juice

Nutritional information

Per Serve: Energy 1681kJ/402 Cals (19%), Protein: 10g (20%), Fat: 43g (61%), Sat Fat: 7g (29%), Carb: 13g (4%), Sugar: 8g (9%), Dietary Fibre: 13g (43%), Sodium: 515mg (26%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the carrots and oil in a bowl. Season. Heat a barbecue grill or chargrill on medium. Cook, turning occasionally, for 10 mins or until tender. Transfer to a plate.

  2. Step 2

    To make the herb tahini sauce, place the mint, coriander, dill, tahini, yoghurt, cumin, oil and lemon juice in a blender and blend until smooth. Season.

  3. Step 3

    Spread hommus on a serving platter. Top with the yoghurt. Sprinkle with half the dukkah. Top with carrots. Drizzle with herb tahini sauce and sprinkle with some remaining dukkah to serve.

Recipe tip

*Whip up our Hazlenut Dukkah to sprinkle over this vegetarian side. 

COOK. STORE. SAVE.
Sprinkle any leftover dukkah on our Chilli Labne. Or, use it to make our Dukkah Bubble and Squeak.

BBQ baby carrots with herb tahini sauce and dukkah

BBQ baby carrots with herb tahini sauce and dukkah
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Ingredients
  • 2 bunches Dutch or baby carrots, trimmed, halved if large
  • 1 tbs olive oil
  • 1 cup (260g) hommus
  • 1/4 cup (70g) Greek-style yoghurt
  • 1/4 cup Hazelnut Dukkah

Herb tahini sauce

  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/4 cup dill sprigs
  • 2 tbs tahini
  • 2 tbs Greek-style yoghurt
  • 1/2 tsp ground cumin
  • 1/4 cup (60ml) avocado or olive oil
  • 1 tbs lemon juice
    Description

    Liven up these baby carrots with the flavours of the Middle East. Packed with flavour, a great way to showcase Spring produce. 

    Method
    1. Step 1

      Combine the carrots and oil in a bowl. Season. Heat a barbecue grill or chargrill on medium. Cook, turning occasionally, for 10 mins or until tender. Transfer to a plate.

    2. Step 2

      To make the herb tahini sauce, place the mint, coriander, dill, tahini, yoghurt, cumin, oil and lemon juice in a blender and blend until smooth. Season.

    3. Step 3

      Spread hommus on a serving platter. Top with the yoghurt. Sprinkle with half the dukkah. Top with carrots. Drizzle with herb tahini sauce and sprinkle with some remaining dukkah to serve.