Winter salad with roasted carrot and avocado

Indulge in the delightful blend of roasted carrots and creamy avocado in this vibrant winter salad! Perfect harmony of flavors and textures.

Ingredients:

• 3 garlic cloves, peeled
• 3/4 teaspoon ground cumin
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon crushed red chile flakes
• Salt and ground black pepper
• 1 tablespoon red wine vinegar
• 4 tablespoons extra virgin olive oil
• 450g medium-size carrots peeled
• 1 orange, halved
• 1 lemon, halved
• 1 avocado, pitted, peeled and cut in thin wedges
• 1 ½ cups packed pea shoots
• 1/2 cup of crunchy sprouts
• 3 tablespoons roasted hulled pumpkin seeds

Instructions:

1. Preheat the oven to 200 °C. Using a small food processor or a mortar and pestle, blend the garlic with the cumin, thyme, chili flakes, 1 1/2 teaspoons of salt, and 3/4 teaspoon of pepper until it forms a paste. Mix in the vinegar and 2 tablespoons of olive oil until well combined.
2. Place the carrots in a roasting pan and spread the spice paste evenly over them. Place the orange and lemon halves, cut side down, on the carrots. Roast in the oven until the carrots are tender but not overly soft, and they start to turn golden brown, approximately 45 minutes. For a charred finish, broil for a few minutes at the end if desired.
3. Using tongs, transfer the roasted carrots to a serving platter. Squeeze the juice from the roasted orange and lemon halves into a measuring cup using the tongs or a kitchen towel to protect your hands. You should have around 1/2 cup of juice. Whisk in the remaining 2 tablespoons of olive oil. Season the sauce with salt and pepper to taste. Drizzle some of the sauce over the roasted carrots.
4. Place slices of avocado on top of the carrots, followed by a scattering of sprouts. Drizzle the reserved sauce over the dish and then sprinkle with seeds. (The original recipe suggests serving with a dollop of sour cream or yogurt on top, but I found it equally delicious without)

Summary:

• Calories: 1252 kcal
• Fat: 98 g
• Protein: 21 g
• Carbs: 95 g
• Potassium: 3365 mg
• Magnesium: 332 mg