Carrot Sweet Onion And Avocado On Crunchy Bread With Pumpkin Seeds Recipes

CARROT AND AVOCADO SALAD WITH CRUNCHY SEEDS

Steps:

• Preheat oven to 350 degrees.
• Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes.
• Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper until crushed and pasty. Add the vinegar and 1/4 cup of the oil and continue pounding until well mixed. Alternatively, pulse in a food processor or blender until pasty.
• Drain the carrots and arrange in a medium roasting pan in a single layer. Spoon the cumin mixture over. Cut the whole orange in half. Arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down. Roast for 25 minutes, or until the carrots are golden brown. Transfer the carrots to a platter.
• When cool enough to handle, squeeze 2 tablespoons juice each from the roasted orange and lemon into a small bowl. Squeeze in 2 tablespoons orange juice from the remaining orange half as well as 2 tablespoons lemon juice from the remaining lemon. Whisk in the remaining 2 tablespoons oil to emulsify. Season with salt and pepper and drizzle over the carrots.
• Preheat oven to 350 degrees. Spread the sunflower, pumpkin and sesame seeds in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and golden, but not golden brown, about 7 minutes. Cool completely.
• Arrange the carrots on a serving platter, reserving the accompanying sauce. Put the avocado and then the sprouts on top. Drizzle with the reserved sauce.
• Dollop the sour cream over the top, then sprinkle with the seeds. Garnish with flowers if desired. Serve immediately.

ROASTED CARROT AND AVOCADO SALAD

Steps:

• Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
• Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
• Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
• Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.

CARROT, SWEET ONION, AND AVOCADO ON CRUNCHY BREAD WITH PUMPKIN SEEDS

Steps:

• Coarsely grind coriander seeds in a spice grinder or a mortar and pestle. Place onion in a bowl of ice water for 5 minutes. Drain, then let dry on paper towels in refrigerator.
• Meanwhile, heat 1 teaspoon oil in a small saucepan until hot. Add pumpkin seeds, and cook, swirling pan constantly, until plumped and toasted, 2 to 3 minutes. Drain on paper towels, and season with 1/4 teaspoon salt. (Pumpkin seeds can be prepared 1 day ahead.)
• Heat a large nonstick saute pan or skillet over medium heat. Brush both sides of bread slices with 1 teaspoon oil total. Toast bread in skillet until brown, 1 to 2 minutes per side.
• Whisk together lime zest and juice with remaining teaspoon oil. Add onion, carrot, basil, half the coriander, and 1/4 teaspoon salt, and toss well. Top each slice of bread with half the avocado, and season with remaining 1/4 teaspoon salt and remaining coriander. Top with salad and pumpkin seeds.