Roast carrot & avocado salad

1 hrServes 4

A Moroccan-style warm salad of roasted spiced carrots and avocados with toasted bread, yoghurt, and mixed leaves.

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prepPreheat oven to 180°C / 350°F
500 g medium carrots, differently coloured, with leafy tops	Parboil carrots 10 min, drain	Coat carrots with paste, add orange & lemon cut-side down	Roast 180°C / 350°F, 25–30 min until golden	Add roasted carrots & citrus to avocados	Pour dressing over carrots & avocados, toss & taste	Tear bread, add to salad; toss in leaves & cress	Transfer to platter, dollop yoghurt, sprinkle seeds & drizzle oil
2 level teaspoons whole cumin seeds	Smash cumin, chillies, salt & pepper; add garlic & thyme; mix with oil & vinegar
1 or 2 small dried chillies
salt and pepper
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
extra virgin olive oil
red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados	Halve, peel & wedge avocados into big bowl
extra virgin olive oil (for dressing)	Squeeze roasted citrus, whisk with oil & vinegar; season
red wine vinegar (for dressing)
4 × 1 cm thick slices ciabatta or other good-quality bread	Toast or griddle ciabatta slices
2 handfuls mixed winter salad leaves (Treviso, rocket, radicchio or cavolo nero tops), washed and spun dry
2 punnets cress
150 ml fat-free natural yoghurt
4 tablespoons mixed seeds, toasted

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