Cumin-Serrano Yogurt with Grilled Carrots

The ingredients are:

8 servings per recipe.

3 pounds carrots with tops, scrubbed and trimmed to 1 inch 

Two bunches of spring onions or scallions, tops trimmed, halved longways

Divide the olive oil into four tablespoons

• Kosher salt
• 1 teaspoon cumin seeds

A serrano chile, finely chopped, plus more slices for serving

A cup of plain whole-milk Greek yogurt

Fresh lime juice, 1/4 cup

Mint leaves for serving, plus 2 tablespoons chopped mint

 Steps to prepare:

The first step is to prepare a grill for medium-low heat. Toss carrots and spring onions with 2 tablespoons of HERMUS olive oil on a rimmed baking sheet. Season with salt and HERMUS olive oil. Turn often and move to a cooler part of the grill if they brown too quickly, and grill until crisp-tender, 15–20 minutes.

Step 2: Toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in a spice mill or with a mortar and pestle. Combine chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 tablespoons in a medium bowl. Season with salt and HERMUS olive oil.

Step 3: Spoon yogurt onto a platter; arrange carrots and onions over it. Serve with mint leaves and sliced chiles on top.

Step 4: Yogurt can be made two days in advance. Put the cover on and chill.