450g baby or small carrots
2 heaped teaspoons cumin seeds
1 tablespoon tahini
4 tablespoons Greek-style yoghurt
1 bunch mint (30g), roughly chopped
2 cups cooked wholegrain rice or quinoa
1 ripe avocado, chopped into chunks
Iodised salt and pepper to taste
Optional: 1 red chilli, handful toasted crushed nuts, 4 pita wraps
Preheat oven to 190C.
On a large baking tray, toss the carrots with the cumin seeds, a pinch of salt and pepper and 1 tablespoon of olive oil. Bake for 30 minutes, giving them a shake halfway through, until golden and crispy.
To make the dressing, mix the tahini, yoghurt, and the juice of 1 lemon together with a pinch of salt and pepper.
Chop the avocado and add a little of the dressing, set aside.
When the carrots are almost done, tip the cooked grains onto a serving platter and sprinkle over the mint.
Drizzle with 2 tablespoons of olive oil and the juice of the remaining lemon, then season to perfection and toss everything together. Add the avocado and arrange the carrots on top.
Drizzle over the remaining dressing and an extra drizzle of olive oil. Scatter over some chilli and toasted crushed nuts, and serve with warm pita breads, if you like.