Roasted Carrot and Avocado Salad

(4 servings)

1 lb of Medium Carrots, scrubbed and cut in half

2 tbsp Cumin Seeds

1 dried Chile, crumbled

2 cloves Garlic

1 tsp Thyme

Olive Oil

Red Wine Vinegar

3 ripe Avocados, peeled and quartered

1 Orange, halved

1 Lemon, halved

Salt and Pepper to taste

2 cups of Mixed Greens

4 sliced of crusty good quality Bread, toasted

⅔ cup Sour Cream

4 tbsp of Sesame Seeds, toasted

Preheat the oven to 350 degrees. Blanch the carrots by boiling them for 5 minutes and shocking them in cold water. Drain the carrots and place them on a baking dish. 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 mixture in mortar and mash with pestle to make a paste. Cover carrots with marinating paste.  Lay the halved orange and lemon on the baking dish flesh side down with the carrots. Cook for 15 to 20 minutes until the carrots are golden. Reserve. Combine cooked carrots and avocados in a bowl. Squeeze half cooked lemon and orange over carrots and avocado. 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. Add orange vinaigrette to carrots and avocados. Mix to incorporate. Remove carrots and avocado with a slotted spoon. Set aside. With reserved orange vinaigrette, toss bread and mixed greens. Plate each salad with a piece of toasted crusty bread in the center. Top bread with carrots and avocado. On top of carrots and avocado, place salad greens, sour cream dollops and finish with toasted sesame seeds.