500g (1.1 lb) baby carrots
155g (5.5 oz.) whole PEPPADEW® Goldew Peppers, drained
2 tsp whole cumin seeds
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
3 tbsp extra virgin olive oil
1 tbsp reserved PEPPADEW® Goldew Peppers pickling juice
1 orange, halved
3 ripe avocados
4 1cm (0.4 inches) thick slices of ciabatta
2 handfuls mixed winter salad leaves, washed and spun dry
2 punnets cress
4 tbsp mixed seeds, toasted
Sea salt, black pepper
Preheat the oven to 180°C.
Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting tray.
Smash up the cumin seeds, salt and pepper, in a pestle and mortar.
Add the garlic and thyme leaves and smash up again until you have a kind of paste.
Add the extra virgin olive oil and PEPPADEW® Goldew Peppers pickling juice.
Stir together, then pour over the carrots in the tray
Add the orange halves, cut-side down.
These will roast along with the carrots, and their juice can be used as the basis of the dressing.
Place in the preheated oven for 25 to 30 minutes, or until golden.
Halve and peel your avocados, then cut them into wedges lengthways and place in a big bowl.
Remove the carrots from the oven and add them to the avocados and the PEPPADEW® Goldew Pepper.
Squeeze the roasted orange juice into a bowl and add the same amount of extra virgin olive oil and a little swig of PEPPADEW® Goldew Peppers pickling juice.
Season, and pour this dressing over the carrots and avocados.
Toast your ciabatta slices.
Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter
Sprinkle over your toasted seeds.