BBQ Carrot Salad, Pistachio & Yogurt

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
BBQ Carrots
Carrots, multi-coloured and cut in half length-wise 1 lb
Club House La Grille Brazilian Style BBQ 640 GR 1 cup
Kosher Salt 1/2 tsp
Club House Pepper, Black Ground 540 g 1/2 tsp
Olive oil 2 tsp
Lemon juice 1/2 tbsp
Water 8 L
Club House La Grille Brazilian Style BBQ 640 GR 2 tbsp
Yogurt Dressing
Greek yogurt 1 cup
Fresh dill, chopped 1 tbsp
Fresh chives, finely minced 1 tbsp
Lemon juice 1 tbsp
Buttermilk 1/4 cup
Kosher salt 1/2 tsp
Club House Pepper, Black Ground 540 g 1/2 tsp
Pistachio Crunch
Pistachios, raw and shelled 1/4 cup
Club House Coriander Seed 285 g 3/4 tsp
Club House Cumin Seed 400 g 3/4 tsp
Club House Sesame Seed 575 g 1 tbsp
Club House Red Pepper, Crushed 350 g 1/4 tsp
Flakey sea salt 1/4 tsp
Carrot leaves 1/4 cup


This recipe was created for Club House for Chefs by: Derek Dammann, Chef Owner of Maison Publique in Montreal.

For the BBQ Carrots: In a large pot, bring water to a rolling boil. Season water with 1 cup of Club House La Grille Brazilian BBQ Seasoning. Blanch carrots until they are ¾ cooked for about 4 minutes. Remove carrots and transfer to a baking sheet fitted with a cooling rack. Allow to cool and discard pot and water. Preheat BBQ. When coals are ready, transfer carrots to a bowl, add olive oil, 2 tbsp of Club House La Grille Brazilian BBQ Seasoning, salt and Club House Black Pepper, Ground and toss well. Grill carrots in batches until they are nicely charred in spots, transfer to a bowl and toss with the lemon juice.

For the Yogurt Dressing: Whisk all of the ingredients together and season to taste.

For the Pistachio Crunch: Preheat oven to 350F. Toast pistachios until lightly browned, let cool and coarsely chop. Pound Club House Coriander Seed and Club House Cumin Seed in a mortar and pestle until coarsely cracked. Stir in the pistachios, salt and Club House Red Pepper, Crushed.

For Serving: Arrange carrots nicely in a bowl. Drizzle yogurt dressing and a few sprinkles of pistachio crunch. Garnish with the carrot leaves.

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