4 medium carrots
2 tablespoons Broighter Gold rapeseed oil
½ red onion, finely chopped
50g toasted flaked almonds
Handful parsley and coriander
Few sprigs fresh fennel or dill ( omit if you can’t get it)
4 sprigs fresh mint
50ml Broighter Gold Thai oil ( it’s quite spicy so use half regular oil if you want to cool it down)
1 teaspoon miso ( or 2 teaspoons soy)
Juice 1 lime
Scrub the carrots and cut in half. Place on a sheet of foil and sprinkle with seasalt and a tablespoon of the oil. Gather up and cook in the oven until soft. Cool. Brush them and the scallops with the remaining tablespoon of oil and season the scallops with seasalt. Place on bbq. Cook scallops for about 2 minutes each side and the same for the carrots.
Remove mint and fennel from sprigs and chop. Chop the parsley and coriander. Mix with the lime juice, Thai oil and almonds. Spoon over the carrots and serve the scallops on the side.