Grilled Carrots with Avocado and Mint
- 1 tsp cumin seeds
- 3 tbsps fresh lemon juice
- 2 tsps honey
- 1/4 cup plus 2 tablespoons of Trattore Farms EVOO, Manzanilla or Valencia Orange olive oil
- 1 serrano chile, thinly sliced
- 1 piece ginger, peeled, finely grated
- kosher salt
- 1 1/2 lbs medium carrots, scrubbed, halved lengthwise, tops trimmed to about 1"
- 2 avocados, cut into large pieces
- 1/2 cup mint leaves
Step 1 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.
Step 2 Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger—season with salt. Let sit until ready to serve, giving the chile and ginger time to infuse into the sauce.
Step 3 Toss carrots with the remaining 2 Tbsp. of olive oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.
Step 4 Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.