Seasonal salad of heritage carrots, organic leaves, radish and cumin dressing

I love using heritage carrots. Their interesting shapes and colours make for an exciting presentation, and cooking the carrots in a foil parcel helps retain all their natural sweetness and flavour. You can of course use bunched organic carrots or any other tasty organic variety. The cumin dressing is an unusual but highly successful pairing.

Serves 4

1.2kg (2¾lb) mixed heritage or bunched organic carrots, stalks removed (save any feathery tops for the salad), washed

50g (3½ Tbsp) unsalted butter

3 garlic cloves, crushed

1½ Tbsp cumin seeds

50g (2oz) French Breakfast or White Icicle radishes, trimmed

2 handfuls of mixed salad leaves, washed

1½ Tbsp blossom honey

1½ Tbsp red wine vinegar

1½ Tbsp extra virgin olive oil

olive oil, for cooking

sea salt and black pepper

Light the barbecue and set for direct/indirect cooking.

Spread out a double layer of foil large enough to enclose the carrots. Place the carrots on the foil, then dot with the butter and add a drizzle of olive oil. Scatter over the garlic and 1 tablespoon of the cumin seeds, then season well before wrapping up the foil to make a well-sealed parcel.

Using long-handled tongs, nestle the parcel into the coals and cook for about 35–45 minutes, depending on the thickness of the carrots. When they are ready, they should be nice and tender. Carefully remove the parcel from the barbecue, then leave to rest and cool for 15 minutes.

Meanwhile, use a pestle and mortar or spice grinder to coarsely crush the remaining cumin seeds. Finely slice the radishes and place in a bowl, along with the salad leaves. Cut the carrots into small chunks or slices and add to the bowl.

Whisk together the honey, vinegar and extra virgin olive oil to make a dressing, then stir in the crushed cumin seeds.

Pour the dressing over the salad and toss well, mixing in any carrot tops. Season before serving.