Food writer and cook Rukmini Iyer has already cracked out her barbecue this year (“It was fantastic to be back in front of it”, she says) and one of the first dishes she made was squash with charred carrots, red onions, coriander seeds, pistachios and lime.

She refers to it as “a really big hearty dish” – perfect for the next time you get your friends and family together.

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Squash with charred carrots, red onions, coriander seeds, pistachios and lime recipe
(David Loftus/PA)
Squash with charred carrots, red onions, coriander seeds, pistachios and lime recipe
Print Recipe
Nutrition Facts
Squash with charred carrots, red onions, coriander seeds, pistachios and lime
Amount Per Serving
Calories 254 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 1201mg52%
Potassium 838mg24%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 8g9%
Protein 5g10%
Vitamin A 21186IU424%
Vitamin C 40mg48%
Calcium 128mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Squash with charred carrots, red onions, coriander seeds, pistachios and lime

A vegan BBQ dish packed full of flavours and textures
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 254kcal
Author: Rukmini Iyer

Equipment

  • Bowl
  • Barbecue

Ingredients

  • 600 g squash cut into 2½ cm slices (no need to peel)
  • 150 g baby carrots whole and unpeeled (or 3 medium carrots, peeled and halved)
  • 1 red onion quartered, core intact
  • 2 tsp olive oil
  • 1 tsp coriander seeds crushed
  • 1 tsp ground cumin
  • 1 tsp sea salt flakes
  • 50 g pistachios roughly chopped

For the dressing:

  • 2 tbsp extra virgin olive oil
  • 1 lime, zest and juice
  • 2 tsp coriander seeds crushed
  • 1/2 tsp black peppercorns crushed
  • 1 tsp sea salt flakes

Method

  • Tip the squash, carrots and red onion into a large bowl, and mix with the oil, spices and sea salt flakes.
  • In a separate bowl, mix the extra virgin olive oil, lime zest and juice, coriander seeds, crushed black pepper and sea salt flakes. Taste and adjust the salt as needed, and set aside.
  • Once your barbecue is ready, lay the squash slices on the grill, and cook for 25 minutes on each side, covered if you can. The carrots and the onions should only take about 15 minutes per side, so pop them on 10 minutes after the squash and take them off 10 minutes before the squash.
  • Once the vegetables are all cooked through, transfer them to a platter and gently mix with the lime and coriander-seed dressing. Scatter with the pistachios, and serve hot or warm.

Nutrition

Calories: 254kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 1201mg | Potassium: 838mg | Fiber: 7g | Sugar: 8g | Vitamin A: 21186IU | Vitamin C: 40mg | Calcium: 128mg | Iron: 3mg

The Green Barbecue: Vegan & Vegetarian Recipes To Cook Outdoors & In by Rukmini Iyer, photography by David Loftus, is published by Square Peg.

The Green Barbecue: Modern Vegan & Vegetarian Recipes to Cook Outdoors & In
  • Amazon Kindle Edition
  • Iyer, Rukmini (Author)
  • English (Publication Language)

Last update on 2021-06-24 / Affiliate links / Images from Amazon Product Advertising API

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