Carrot Dogs | Recipe

Peel the baby carrots, so that they are all approximately the same size.

In the meantime, bring a pan of salted water to the boil. Cook the peeled carrots in boiling water for around 3 minutes.

In a large bowl, mix the soy sauce, maple syrup, 4 tablespoons of the cooking water and 3 pinches of Mexican Allrounder. Add the cooked carrots. Allow the carrots to marinate for at least 30 minutes, preferably over night.

While the carrots are marinating, cut the avocado in half, remove the stone and finely chop. Wash the vine tomatoes, cut into quarters and roughly chop. Drain the kidney beans in a colander, rinse well and place in a dish with the chopped avocado and tomato. Season the avocado salsa with olive oil and 3 pinches of Mexican Allrounder and set aside.

For the sauce, place the sour cream in a bowl and stir in the juice of half a lime. Peel and finely grate the garlic clove and add to the bowl. Stir well and season with 5 pinches of Mexican Allrounder.

Preheat a pan under the grill and grill the carrots under a high heat for around 5 minutes.

Slice the hot dog rolls down the middle and spread some of the sour cream sauce on both sides. Place a carrot in the middle of each roll and layer with avocado salsa and a few pickled jalapeños before garnishing with a little sauce.

Tip: Goes wonderfully with a hot tomato salsa.