Grilled Carrots w/ Avocado and Mint

Makes 4 servings

1 tsp cumin seeds
3 Tbsp fresh lemon juice
2 tsp honey
1/4 cup plus 2 Tbsp extra-virgin olive oil
1 serrano or jalapeno, seeds removed, diced 
1 inch piece ginger, peeled finely grated 
Himalayan Salt
6 good size carrots, halved or quartered, lengthwise
1 - 2 avocados, cut into good size chunks
1/2 cup mint leaves

You can do this on a grill - I roasted them in the oven.

Preheat oven 400

Toast cumin seeds, tossing often, until fragrant for 2 mins. Crush coarsely in mortar and pestle (or on a cutting board with flat side of a chef knife)

Transfer to a large bowl. Add lemon juice and honey. Whisk in a 1/4 cup of oil, jalapeno and ginger. Add salt to taste. Let sit while you cook the carrots so ginger & pepper infuse the dressing.

Toss carrots in remaining 2 tbsp. oil and put on a baking sheet covered with aluminum foil. Season with salt and pepper. Roast under burner 14 - 18 mins (turn over half way).

Let cool for a couple of mins. Toss in bowl with dressing.

Arrange carrots and avocados on a platter. Spoon leftover dressing over it. Top with mint.