Grilled Carrots With Avocado and Mint

Ingredients for Grilled Carrots With Avocado and Mint

• 1 cucchiaino di semi di cumino

• 45ml succo di limone fresco

• 2 cucchiaini di miele vegano

• 60ml plus 2 tablespoons extra-virgin olive oil

• 1 serrano chilli, seeds removed if desired, thinly sliced

• 1 (1") piece ginger, peeled, finely grated

• Sale kosher

• 675g medium carrots with tops (about 5), tops trimmed to about 1/2", scrubbed, halved lengthwise

• 2 avocados, cut into large pieces

• 1/2 tazza di foglie di menta

Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Coarsely crush cumin seeds with a mortar and pestle (or on a cutting board with the flat side of a chef’s knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in 60ml oil, then add chilli and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chilli and ginger time to infuse into dressing).

Toss carrots and remaining 2 tablespoons oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.

Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.

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