1 bunch of heirloom carrots, rinsed and cut in half
You'll need: Large Pot, Blender, Bowl and Baking Sheet
Pre-heat oven to 350F. In a bowl combine almond meal (you can grind almonds in a blender if you can’t find this), oat flour, pepper, cumin, coriander, baking power + salt. Whisk together.
Starting with a tablespoon, add in tempered butter and mix gently by hand. Continue to add vegan butter by the tablespoon until it just comes together as a crumble – when you press it together in your hand it should stick together and crumble.
Place crumble on a parchment lined baking sheet and bake for 15 minutes, turning the backing tray 180 degree half way through cooking time. Remove from oven and let cool completely.
In a pot, place large carrot, garlic and onion and cover with water. Boil until carrots are tender, like “baby food” tender.
Place in a blender with ¼ of vegan butter, blend on high until smooth. Adjust seasoning accordingly to your preference and let cool to room temperature.
Heat grill up to about 500f (this can be done in a pan or an oven, but you will need to roast for longer at a lower temperature). Season carrots generously with salt and a brushing of oil, place cut side down on the grill.
Close lid and let carrots cook for 4-6 minutes, flip onto other side and repeat the process. They should be soft but still have a bit of texture to them.
On a plate, add three generous dollops of carrot puree in a triangle position and line carrots up evenly so there are no gaps between them.
Place almond crumble down, followed by cut cherries (I do 3 -5 of each cherry) followed by finishing salt to finish and some greens to add a splash of colour.