Carrots Chiringuito

Simple, quick and casual! The perfect side dish or salad for any meal! This can also be made by oven roasting. 

Ingredients: 

1 bunch carrots
Olive oil
1 tbsp fresh thyme leaves
6 mini capsicums
1/4 cup shelled pistachios, toasted
1/2 cup plain yoghurt or labneh, chilled

Method:

1. Thinly slice the carrots lengthwise and cut the capsicums in half.
2. Brush the hot BBQ/griddle with olive oil.
3. Add the carrots and spread them out on the hot surface. Cook until they are charred in patches, 3-5 minutes, then turn and cook on the other side for a minute or so to soften them slightly. Sprinkle with the thyme.
4. Meanwhile, add some more oil and the capsicums and lightly brown for several minutes.
5. Toss the carrots and capsicums together, transfer to a serving plate, and scatter pistachios over the top.
6. Serve with the cool yoghurt or labneh.