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1
Preheat the oven to 350 degrees F.
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2
Blanch the carrots by boiling them in water for 5 minutes and immediately draining them and shocking them in cold water or an ice bath. Drain the carrots and place them on a foil/greased baking dish.
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3
Combine cumin seeds, dried chile, garlic and thyme and crush them together with a mortar and pestle. Add a dash of olive oil and red wine vinegar to the mixture in the mortar and mash with pestle to make a paste. Cover carrots with this marinating paste.
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4
Lay the halved orange and lemon on the baking dish, flesh side down, along with the carrots. Cook for 15 to 20 minutes until the carrots are golden. Reserve the pan, fruits and juices.
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5
Combine cooked carrots and avocados in a bowl. Squeeze half of the cooked lemon and orange over carrots and avocado.
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6
In a separate bowl, combine the juice of one half orange, juice of one half lemon, dash of olive oil and dash of red wine vinegar. Season with salt and pepper and mix to incorporate.
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7
Add orange vinaigrette to carrots and avocados. Mix to incorporate. Remove carrots and avocado with a slotted spoon. Set aside.
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8
With reserved orange vinaigrette, toss mixed greens. Plate each salad with carrots and avocado. On top of carrots and avocado, place a dollop of sour cream and finish with toasted sesame seeds.
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9
Enjoy!
