450g baby carrots (ideally different colours)

1 tsp each of cumin seeds, ground coriander, paprika, cinnamon, garlic powder

50ml olive oil

handful chopped flat leaf parsley and mint


juice and zest 1 orange

1 clove garlic, crushed

30ml white wine vinegar

25g harissa paste

2 x avocado, de-stoned and cut in half

oil to rub

100g edamame beans

half very finely sliced red onion

handful rocket and watercress

4 slices thinly sliced sourdough, griddled

handful chopped parsley and mint

garnish with Greek yoghurt


toss the carrots in oil, salt and spices. Roast at 180c for approx. 15-20mins

Dressing -whisk it all together

oil the avocado, cut side and fry for 3-4mins to charr

Put the carrots and everything except avocado in a bowl, dress and season

arrange in a bowl, on a platter, add pieces of avocado on top, drizzle with yoghurt.