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1
Don't peel the carrots.
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2
First, make the herb and spice paste for the carrots.
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3
In a mortar, combine the cumin seeds, chilli, salt and pepper and smash up with a pestle. Add the garlic and thyme leaves and pound until you have a paste-like consistency. Now add just enough extra virgin olive oil to cover the paste, together with 2 tablespoons of red wine vinegar. Mix together.
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4
Preheat oven to 180C (350F).
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5
Cook carrots in boiling, salted water for about 10 minutes or until almost cooked - run a sharp knife into one and it should push through without too much resistance.
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6
Drain carrots, pat dry with kitchen paper, and put into a roasting tin.
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7
Pour the spice paste mixture over the carrots and rub in well with your hands.
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8
Place the roasting tin in the oven and bake carrots for 30 minutes, then add the orange and lemon halves to the tin.
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9
Bake for another 15-30 minutes until carrots are well roasted and the skins are golden brown.
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10
(Jamie puts the fruit and the carrots in together, and roasts the lot for 30 minutes. I found this wasn't long enough to get the carrots well roasted and when I left them in longer, the orange and lemon dried out a bit - so the above method is my compromise.).
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11
While the carrots are roasting, halve the avocados, remove the seeds, scoop out the flesh and cut into wedges.
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12
Place avocado wedges into a large mixing bowl or salad bowl.
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13
Heat a medium sized frying pan over a medium heat on the stove and add the seeds. Toast seeds in the frying pan, tossing frequently, until lightly browned. Remove to a small bowl until needed.
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14
In the same pan, add a good couple of swigs of olive oil and toast your bread slices on both sides. Remove to a plate until needed.
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15
Now, remove the roasting tin from the oven.
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16
Using a pair of tongs, squeeze the roasted orange and lemon halves into a bowl (don't worry if some pulp falls out too).
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17
Add an equal amount of extra virgin olive oil to the bowl along with a tablespoon of red wine vinegar, and season with some crushed sea salt and freshly ground black pepper and mix well.
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18
Add the roasted carrots to the avocados in the bowl and pour over the dressing.
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19
Now roughly tear up the toasted bread slices and add to the salad.
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20
Add the mixed greens and toss the lot together.
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21
Divide salad between four plates or bowls, spoon a dollop of sour cream on the top of each, sprinkle with the toasted seeds and finish with a little drizzle of extra virgin olive oil.
