Preheat a gas or charcoal grill to 450ºF.
In a 10-inch cast iron skillet over medium heat, toast the pumpkin
seeds, sunflower seeds, and sesame seeds, about 3 minutes. Remove to a
plate and wipe out the skillet. Add the pasilla chile and toast until
fragrant, about 1 minute. Remove from the heat. In a small bowl, whisk
together the vinegar, honey, and1/4 tsp. salt. Add the seeds back to the
skillet with the vinegar-honey mixture and stir over low heat until just
combined, about 30 seconds. Cover to keep warm.
In a small bowl,
combine the garlic scapes, goat cheese, 1/4 cup of the olive oil, 1/4 tsp.
salt, 1/8 tsp. black pepper (more to taste), until well blended. Spread
onto a serving platter, cover lightly with plastic wrap and set aside.
the carrots with the remaining 1/4 cup olive oil and generously season
with salt and pepper. Transfer to the grill and cook until tender and
charred in places, flipping occasionally, 12 to 15 minutes.
To serve, place the carrots on top of the goat cheese mixture. Squeeze the lime halves over the carrots and goat cheese mixture. Drizzle with seed-honey mixture and garnish with cilantro, mint leaves, and chive blossoms.
Photo: Scott Phillips