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
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.
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.
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.
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.
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.