- 5 carrots
- 100g baby leaf spinach
- 100g alfalfa sprouts
- 1 orange
- A handful of mint
- 1 garlic clove
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 25g sunflower seeds
- A 400g tin of cannellini beans
- 1 avocado
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Roasting tin
- Large mixing bowl
- Food processor or blender
- Bowl
- Sieve
- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Halve your carrots lengthwise (or quarter them if they’re really big). Tumble them into a roasting tin. Drizzle with 1 tbsp olive oil. Season. Roast for 30 mins till tender and a little crisp around the edges.
- 2.
Roughly slice the baby leaf spinach. Place into a large bowl along with the sprouts. Grate the zest of the orange and add to the bowl.
- 3.
Juice your orange into a bowl. Finely chop 5 large mint leaves (save the rest for later) and add to the bowl. Add 2 tbsp olive oil and a pinch of salt and whisk together.
- 4.
Peel and grate your garlic. When the carrots are done, stir the garlic, 2 tsp cumin seeds, 1 tsp coriander seeds and the sunflower seeds through them. Pop back in the oven for 3 mins or till the sunflower seeds are golden.
- 5.
Drain and rinse the beans. Fold them through the roast carrots.Pop half the beany carrots in the bowl with the spinach. Pour over the dressing and stir to mix.
- 6.
Scatter the remaining spiced beans and carrots over the top of the salad. Halve and de-stone your avocado. Slice, peel and lay on top of the salad. Scatter over the remaining mint leaves to serve.
- Tip
Brown bag it
To ripen your avocado, put it in a paper bag with the banana we have sent you and it should ripen in 1-2 days.