Oh yes, the carrots - these were peeled and cut into sticks, then blanched for about 5 minutes. The sticks were put tossed into a bowl with lemon juice, a bit more olive oil, and some dried mint.
The recipe calls for lavash bread, but I used a soft tortilla shell. The apricot paste was spread onto the shell, carrots were added, then the shell was folded in half and grilled on the indispensable cast iron griddle.
I must say that I made wise choices with my vinegar and oil flavor choices. All the flavors blended well, and made for a satisfying meal. James, who is no fan of carrots, tried one the next day for lunch and declared it "surprisingly good" (although we both agree that we would have preferred the carrots softened just a bit more). I think the paste could be used as a good dip for a veggie relish tray, pita chips or crackers.
|A bigger carrot fan than James|