Grilled Carrot Salad With Ricotta and Toasted Pecans

Grilling carrots brings out their natural sweetness, with transformative results. "If you’ve never grilled a carrot before, do it now," writes Genevieve Taylor. "They are an absolute revelation and show just how good fire-cooked vegetables can be." Jason Ingram

I adore this salad and would eat the whole thing myself given half a chance—the combination of sweet charred carrots, creamy ricotta, and crunchy nuts is quite simply addictive. If you’ve never grilled a carrot before, do it now. They are an absolute revelation and show just how good fire-cooked vegetables can be.

Serves 4 to 6 as a side dish

• 1 18-ounce bunch of carrots, preferably with the tops on
• 2 tablespoons olive oil
• 1 tablespoon cumin seeds, lightly crushed in a pestle and mortar
• 1 teaspoon soft dark brown sugar
• 1 teaspoon dried chili flakes, ideally chipotle chili flakes
• 1 clove of garlic, crushed
• 1 1/4 cups ricotta
• 1/2 bunch of scallions, thinly sliced
• 1/2 cup pecans, toasted and chopped
• A small bunch of cilantro, chopped
• Extra virgin olive oil, to drizzle
• Salt and freshly ground black pepper

Trim the tops off the carrots and scrub under running water. Slice in half lengthways, or into quarters if they are a little larger—you want them to be approximately finger-thickness.