The Swan

From our menu: Grilled carrots, hummus, tahini dressing, nasturtium

by The Swan Recipes 20 Sep 18

The table menu at The Swan offers a range of dishes inspired by the kitchen garden and farm at Thyme, and this light starter has been a firm favourite through late summer; as we move slowly into autumn its flavours seem even more relevant to the season, the perfect recipe share for this time of year.  Earthy heritage carrots, hummus made from our own chickpeas, with the peppery flavours of nasturtium drizzled with a fresh tahini dressing. For ease use tinned chickpeas, and if you don't have nasturtiums in your garden replace with a peppery leaf such as watercress or rocket. This recipe is quick and easy, a delicious start to a meal or works equally well as a vegetarian main with a crisp salad on the side.

Serves 4 
Oven: 180°c



For the hummus

  1. Place the chickpeas, half of the tahini paste, half the chopped garlic, half the lemon juice & a good pinch of salt into a food processor. Blitz to a coarse paste.
  2. Then whilst spinning, slowly add 300 ml of olive oil & continue to blitz until smooth.
  3. Add approximately 100 ml of boiling water to lighten up the hummus & help stabilise the mixture.
  4. Season to taste.

For the tahini dressing

  1. Place the rest of the tahini paste, lemon juice & chopped garlic into a mixing bowl.
  2. Then slowly whisk in 100 ml of boiling water to create a smooth paste.
  3. Whisk in the rest of the olive oil until you create a thick but runny dressing.
  4. Season to taste.

For the carrots

  1. Pre-heat a skillet or grill pan on the stove top.
  2. Season & lightly coat the carrots in rapeseed oil, place carefully on the grill.
  3. Turn the carrots to colour on all sides.
  4. Drizzle sherry vinegar over the carrots, cover with tin foil, cook until soft in a hot oven, this should take around 15 minutes depending on the size of your carrots.

To plate

Make it look pretty, we place a circle of hummus on the bottom of the plate, in separate bowls mix the rest of the ingredients then transfer neatly to the plates, finishing with a good drizzle of the tahini dressing & a little olive oil.