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1
Preheat the oven to 375.
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2
Bring a deep skillet of salted water to a boil.
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3
Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes.
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4
Drain and transfer the carrots to a large roasting pan.
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5
In a mortar, crush the cumin seeds, chile de arbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
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6
Add the garlic and thyme and pound into a paste.
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7
Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.
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8
Pour the cumin dressing over the carrots and toss.
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9
Add the orange and lemon halves to the roasting pan, cut side down.
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10
Roast for about 25 minutes, until the carrots are tender.
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11
Meanwhile, toast the ciabatta until the edges are golden brown.
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12
Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula.
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13
In a small bowl, combine the sunflower, sesame and poppy seeds.
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14
Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice.
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15
Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper.
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16
Add the warm carrots to the bowl along with the citrus dressing and toss to coat.
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17
Transfer the salad to plates and drizzle with the sour cream.
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18
Sprinkle the salad with the seed mixture and serve.
