Roast Carrot, Chickpea & Avocado Salad with Cumin Honey Yogurt

Directions

1. 1
   Preheat the oven to 200C.Rinse the baby carrots and pat dry. Halve any large carrots so they are all a similar size.On a large baking paper lined baking tray, spread out the baby carrots and chickpeas.
2. 2
   Combine the crushed cumin & coriander seeds (best done in a mortar & pestle, if you have one) with thyme, salt and pepper, red wine vinegar and olive oil.
3. 3
   Pour over the carrots & chickpeas and toss to coat.
4. 4
   Bake for 20-30 minutes or until just tender (depends on the size of your carrots.)
5. 5
   Combine the cumin, yogurt and honey in a bowl and refrigerate until needed.When ready to serve, toss together the carrots, chickpeas, lemon juice, toasted seeds, avocado, and parsley in a large bowl
6. 6
   Serve with a dollop of cumin honey and a drizzle of pestoI also serve this with lamb and warm flatbread.Use a food processor to pulse the carrot tops, parsley, almonds, garlic and parmesan until finely chopped.
7. 7
   Add the lemon juice, then slowly drizzle in the olive oil while processing until a pesto forms.
8. 8
   Transfer to a jar or bowl, refrigerate until ready to use.