CARROTS WITH GRILLED CITRUS

Serves: 4

1 tbsp (15 mL) sesame seeds 1 tbsp (15 mL) roasted unsalted sunflower seeds

2 tbsp (30 mL) roasted unsalted pumpkin seeds

1/4 cup (80 g) roasted unsalted shelled pistachios Kosher salt

1 lb (500 g) carrots

1/3 cup (75 mL) plus

3 tbsp (45 mL) olive oil

2 tsp (10 mL) smoked paprika 1 navel orange, halved

1 lemon, halved

2 tbsp (30 mL) apple cider vinegar Freshly ground pepper

2 cups (500 mL) arugula

2 ripe avocados, peeled, in 8 wedges each

1. Toast the seeds, one variety at a time, and the nuts in a clean, dry frying pan over medium heat, between 2 and 6 minutes, until each smells fragrant. Chop the toasted nuts coarsely. Combine in a bowl and salt lightly.

2. Peel carrots, leaving them whole if small, and cutting larger carrots into sticks. Toss with 3 tbsp (45 mL) of the oil. Season with salt and paprika.

3. Heat grill to medium heat, and cook carrots until softened but not mushy, with grill marks, four to five minutes a side. Transfer to a platter. At the same time, grill the orange and lemon halves on their cut side, until softened and caramelized, about 6 minutes. Squeeze orange and lemon halves into a cup until you have about 1/2 cup (125 mL) juice. Add vinegar, 1/2 tsp (2 mL) salt, pepper and the remaining 1/3 cup (75 mL) oil. Set this dressing aside. (It will keep, refrigerated, for one week.)

4. To serve, toss arugula with some of the dressing and spread on a platter. Add carrots and avocado slices, and drizzle with more dressing. Top with seeds and nuts, and serve.