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Barbecued carrot, ricotta and toasted pecans recipe

Barbecued carrot, ricotta and toasted pecans recipe

The Telegraph - By Genevieve Taylor

I adore this salad and would eat the whole thing myself given half a chance – the combination of sweet charred carrots, creamy ricotta and crunchy nuts is quite simply addictive. If you’ve never grilled a carrot before, do it now. They are an absolute revelation and show just how good fire-cooked …

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The Telegraph

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