Thanks to Jamie Oliver for the inspiration. Once again, I've taken an existing recipe and made it my own. This was one of the tastiest things I've eaten in ages!
Roasted Carrot and Avocado Salad
Spring mix of greens
Salt and Pepper
Red wine vinegar
An orange and a lemon
Cut carrots to even sizes and par boil until barely tender.
While carrots are boiling, pull out your mortar and pestle (or whatever is around that you can mush things up in).
Grind 2 chili peppers, about six cumin seeds, salt, pepper, a couple stems of thyme, and about five coriander seeds. Then add a clove of garlic and mash more. Add enough EVOO to cover and a splash of red wine vinegar. Grind some more.
Drain carrots and coat with marinade. Spread them out on a roasting pan. Cut an orange and a lemon, and place each, cut side down, on top of the carrots. Roast in oven at 325 for about 25 minutes.
Dressing: Remove the orange and lemon and carefully squeeze them into a bowl. I used tongs to hold them and a strainer to catch the seeds. To the orange/lemon juice, add any leftover drippings from the roasting pan. Whisk in EVOO and a splash of red wine vinegar.
Cut avocado into slices.
Load plate with a mix of spring greens. Top with carrots and avocado. Drizzle dressing over it all.