450g small carrots (or large ones cut into pieces about 120mm long)

3 avocados

juice 1 lime


3 cloves garlic

2 tsp cumin seeds, toasted

1 tsp chilli flakes

1 tsp cinnamon

1 tsp ground coriander

3 Medjool dates, chopped

zest and juice 1 lemon and 1 orange

150ml extra virgin olive oil

30g pumpkin seeds

15g each chopped dill and mint

125g radish, sliced

25g watercress


1. Blend the garlic, cumin, chilli, vinegar etc and a little oil to form a paste

2. Toss the carrots in the paste, then roast at 180C for 25 minutes

3. Take out the carrots and whisk the oil into the remnants of the cooking spices together with the orange and lemon

4. Gently crush the avo with the lime and season well

5. Sit the carrots on a platter, spoon over some dressing

6. Toss the leaf in the dressing and mint etc

7. Sit on top of the carrots and add the avo and radish