Carrot and Avocado Salad With Crunchy Seeds

Preparation

1. TO PREPARE THE CARROTS

   1. Step 1

      Preheat oven to 350 degrees.

   2. Step 2

      Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes.

   3. Step 3

      Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile, 1 ½ teaspoons salt, and ¾ teaspoon pepper until crushed and pasty. Add the vinegar and ¼ cup of the oil and continue pounding until well mixed. Alternatively, pulse in a food processor or blender until pasty.

   4. Step 4

      Drain the carrots and arrange in a medium roasting pan in a single layer. Spoon the cumin mixture over. Cut the whole orange in half. Arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down. Roast for 25 minutes, or until the carrots are golden brown. Transfer the carrots to a platter.

   5. Step 5

      When cool enough to handle, squeeze 2 tablespoons juice each from the roasted orange and lemon into a small bowl. Squeeze in 2 tablespoons orange juice from the remaining orange half as well as 2 tablespoons lemon juice from the remaining lemon. Whisk in the remaining 2 tablespoons oil to emulsify. Season with salt and pepper and drizzle over the carrots.

2. TO MAKE THE SALAD

   1. Step 6

      Preheat oven to 350 degrees. Spread the sunflower, pumpkin and sesame seeds in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and golden, but not golden brown, about 7 minutes. Cool completely.

   2. Step 7

      Arrange the carrots on a serving platter, reserving the accompanying sauce. Put the avocado and then the sprouts on top. Drizzle with the reserved sauce.

   3. Step 8

      Dollop the sour cream over the top, then sprinkle with the seeds. Garnish with flowers if desired. Serve immediately.