Grilled Carrots With Avocado and Mint

Ingredients for Grilled Carrots With Avocado and Mint

• 1 teaspoon cumin seeds

• 45ml fresh lemon juice

• 2 teaspoons vegan honey

• 60ml plus 2 tablespoons extra-virgin olive oil

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

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

• Kosher salt

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

• 2 avocados, cut into large pieces

• 1/2 cup mint leaves

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.