Carrot Avocado Salad With Citrus Vinaigrette

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Cook the peeled carrots, for 10 minutes in boiling water.

3. 3

   Drain them and spread them on a baking sheet.

4. 4

   With a mortar and pestle, crush cumin seeds, add salt, pepper, 2 tablespoons of olive oil and 2 teaspoons of vinegar.

5. 5

   Stir to coat the vegetables. Add the half-orange, lemon, cut side facing down.

6. 6

   Bake for 25 to 30 minutes.

7. 7

   Cut the avocados in halves, then slice lengthwise.

8. 8

   Remove the carrots from the oven and add the avocado slices.

9. 9

   Squeeze the lemon and orange juice in a bowl.

10. 10

    Add an equal amount of olive oil and some red wine vinegar.

11. 11

    Season with salt and pepper, and then pour over the avocados and carrots.

12. 12

    Toss to coatl, taste and check the seasoning.

13. 13

    Toast the slices of bread.

14. 14

    In a large bowl, gently mix the vegetables, the lettuce and the toasted bread.

15. 15

    Arrange in plates and garnish with sprouted seeds.

* Per serving · 4 servings · Values may vary.