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Roasted Carrot & Avocado Salad With Citrus Dressing

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

500 g carrots , approximately (allow 3 carrots per person for a main meal)

1 tablespoon red wine vinegar

3 ripe avocados

2 tablespoons red wine vinegar

1 orange , halved



2-4 garlic cloves , peeled and finely sliced

2 teaspoons whole cumin seeds


3/4 cup sour cream

4-6 slices bread (Jamie used ciabatta, I used Turkish bread, any good quality bread will do)

sea salt , crushed

1 lemon , halved

4 tablespoons mixed seeds (I used sunflower seeds and pepitas)

Spice Paste

4 sprigs fresh thyme leaves , picked (about 1 tablespoon of leaves)

fresh ground black pepper

extra virgin olive oil

mixed salad greens (I just used rocket, arugala)

1-2 small dried chili, crumbled or 1/2 teaspoon fresh chili pepper , minced

sea salt

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