Preparation – step by step recipe
- Peel the carrots and cut them into quarters. Toss with olive oil, salt and pepper.
- Heat a grill pan over medium to high heat until hot.
- Add the carrots to the pan. Grill for 10–15 minutes, turning occasionally, until tender with clear grill marks.
- Lower the heat and add the honey. Let it caramelise briefly while tossing the carrots.
- Roughly mash the avocados and mix with lime juice, salt and pepper. Finely slice the spring onions and chili. Drain the pickled onion.
- Arrange the warm carrots on a serving plate. Spoon the guacamole on top or serve it on the side.
- Finish with corn, spring onions, chili, pickled onion and watercress. Drizzle with olive oil and add extra lime juice if desired.
