Grilled Carrots with Avocado and Mint
Charred whole carrots tossed in a cumin, lemon and ginger dressing with serrano chile, plated with creamy avocado and fresh mint.
🍳 Cook: 18 min
Ingredients
| 1 tsp | 5 ml | cumin seeds |
| 3 Tbsp | 45 ml | fresh lemon juice |
| 2 tsp | 10 ml | honey |
| 1/4 cup plus 2 Tbsp | extra-virgin olive oil | |
| 1 | serrano chile, thinly sliced | |
| 1 1" | piece ginger, peeled, finely grated | |
| — | kosher salt | |
| 1 1/2 lb | 680 g | medium carrots, halved lengthwise |
| 2 | avocados, cut into large pieces | |
| 1/2 cup | 120 ml | mint leaves |
Instructions
- Prepare a grill for medium heat. Toast the cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
- Coarsely crush the cumin seeds in a mortar and pestle or with the flat side of a chef's knife. Transfer to a large bowl. Add the lemon juice and honey. Whisk in 1/4 cup oil until combined, then stir in the chile and ginger. Season with salt. Let sit until ready to serve, to let the chile and ginger infuse the sauce.
- Toss the carrots with the remaining 2 Tbsp oil on a rimmed baking sheet; season with salt. Grill the carrots, turning occasionally, until lightly charred in spots and tender, 14-18 minutes. Immediately transfer to the bowl with the sauce. Toss to coat; season with salt.
- Arrange the avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve warm or at room temperature.