Roasted carrot salad with grilled scallops
Recipe
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15 minutes
-
55 minutes
-
70 minutes
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4 persons
Discover the flavour of the Big Green Egg by making this delicious salad. First you’ll roast the carrots until they are soft, then grill them with sweet potato and scallops on the cast iron grid of the kamado. Serve this main course salad lukewarm with the slightly spicy dressing adding the finishing touch.
INGREDIENTS
Vegetables
- 5 yellow carrots
- 5 purple carrots
- 5 orange carrots
- 3½ tbsp olive oil
- ½ sweet potato
- 8 scallops
Dressing
- 3 shallots
- 150 ml olive oil
- 1 tsp yellow curry paste
- 1 tbsp crispy chili oil
- 1 tsp sushi ginger
- 2 wedges of preserved lemon
- 50 ml soy sauce
- 50 ml sushi vinegar
Serve with
- small handful of rocket
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 160°C using the heat shield and stainless steel grid.
- Meanwhile, peel the carrots. Lay out 3 large sheets of Butcher Paper, place 5 carrots on each sheet and drizzle each portion of carrots with half a tablespoon of the olive oil. Sprinkle with salt and pepper and fold the Butcher Paper closed.
METHOD
- Place the packets on the grid, close the lid of the kamado and roast the carrots for about 30 minutes.
- Meanwhile, make the dressing. Peel and chop the shallots. Pour the olive oil into a pan, add the shallot, curry paste and crispy chilli oil and fry over medium-high heat for about 8 minutes until translucent. Finely chop the sushi ginger. Cut the peel off the preserved lemon and chop it finely; you won’t use the pulp.
- Remove the pan with the dressing from the heat. Stir in the sushi ginger, lemon zest, soy sauce and sushi vinegar and leave to cool.
- Remove the roasted carrots from the kamado and carefully fold the packets open so that the carrots cool slightly. Remove the grid and heat shield and place the cast iron grid in the Big Green Egg. Close the lid, raise the temperature to 220°C and preheat the grid for about 10 minutes.
- Meanwhile, halve the roasted carrots lengthwise. Peel half the sweet potato and cut into slices about 5 millimetres thick. Cut the scallops in half horizontally. Rub the carrots and sweet potato slices with 1 tablespoon of the olive oil and the scallops with the last tablespoon of olive oil.
- Place the carrots cut side down on the grid with the sweet potato slices next to them. Grill them for 4-5 minutes and turn over. Place the scallops next to them, grill for 1½ minutes, turn over and grill for another 1½ minutes. Close the lid of the kamado after each action.
- Remove the vegetables and scallops from the kamado, spread them over an attractive dish and sprinkle with salt and pepper to taste. Stir in the dressing, spoon over the salad and garnish with the rocket.
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