SEASONAL SALAD OF HERITAGE CARROTS

Serves: 4

2 3/4 lb (1.2 kg) mixed heritage or bunched organic carrots, stalks removed (save any feathery tops for the salad), washed

3 1/2 tbsp (50 g) unsalted butter

3 garlic cloves, crushed

1 1/2 tbsp (22 mL) cumin seeds

A few (50 g) French breakfast or white icicle radishes, trimmed 2 handfuls of mixed salad leaves, washed

1 1/2 tbsp (22 mL) blossom honey

1 1/2 tbsp (22 mL) red wine vinegar

1 1/2 tbsp (22 mL) extra virgin olive oil

Olive oil, for cooking

Sea salt and black pepper

1. Light the barbecue and set for direct-indirect cooking.

2. Spread out a double layer of foil large enough to enclose the carrots. Place the carrots on the foil, then dot with the butter and add a drizzle of olive oil. Scatter over the garlic and 1 tbsp (15 mL) of the cumin seeds, then season well before wrapping up the foil to make a well-sealed parcel.

3. Using long-handled tongs, nestle the parcel into the coals and cook for about 35-45 minutes, depending on the thickness of the carrots (if using a gas grill, place the parcel on the cooking grate; consider using a smoker box for flavour).

4. When they are ready, they should be tender. Remove the parcel, then leave to cool for 15 minutes.

5. Meanwhile, use a pestle and mortar or spice grinder to coarsely crush the remaining cumin seeds. Finely slice the radishes and place in a bowl, along with the salad leaves. Cut the carrots into chunks or slices and add to the bowl.

6. Whisk together the honey, vinegar and extra virgin olive oil to make a dressing, then stir in the crushed cumin seeds.

7. Pour the dressing over the salad and toss, mixing in carrot tops. Season before serving.