Spicy Roasted Carrots with Avocado, Sprouts, and Sunflower Dukkah

October 13, 2021

“Carrots, avocado, and sprouts may sound too standard to deserve your attention, but I assure you, this salad satisfies. It’s really the dukkah that does the trick—bright, spicy, salty, and a little sweet—it gives this salad a complex, savory depth.” — Michelle McKenzie

Ingredients

3pounds small carrots

2whole chile de arbol

fine sea salt

2teaspoons honey

olive oil

1/2lemon, halved

3large avocados, ripe but firm

1/4cup sunflower dukkah or toasted sunflower seeds

3-4ounces sunflower sprouts, halved crosswise if long

1cup loosely packed cilantro, whole leaves and tender stems and/or flowers

1serrano chile, very thinly sliced, optional

flaky sea salt

chile vinegar, optional

plain creme fraiche, full-fat Greek yogurt, or labneh, store-bought or homemade, for serving

Preparation

From The Modern Larder: from anchovies to yuzu, a guide to artful and attainable home cooking by Michelle McKenzie. Photography by Rick Poon.

1. Preheat oven to 425F. Line 2 baking sheets with parchment. Divide carrots between the pans. Toss each batch with 1 torn chile de arbol, a pinch of fine sea salt, 1 teaspoon honey, and enough olive oil to coat every carrot. Toss everything right on the pan, using your hands to distribute the wet ingredients evenly. Spread carrots in an even layer, making sure there is space for water to evaporate quickly (1/2 inch or so in between each one).

2. Roast about 25 minutes, turning once or twice, or until sticky and caramelized. Season each batch with squeeze of lemon. Cool slightly.

3. Cut avocados in half lengthwise and remove pits. Slice in half lengthwise once more, peel each quarter, keeping quarters intact, if possible. Season avocado with squeeze of lemon and 2 pinches fine sea salt.

4. On serving platter or divided among 4 to 6 plates, layer components in loose layers: avocado, carrot, pinch of dukkah, sunflower sprouts, cilantro leaves, a few slices of serrano chile (if using), and a scattering of flaky sea salt; repeat the layering once more. Dot chile vinegar (if using) or more lemon juice over the top, drizzle lightly with olive oil, and sprinkle with flaky sea salt. Serve straight away with a bowl of crème fraîche, yogurt or labneh alongside, if you’d like.