2lb small carrots (3 to 4 inches/7.5 to 10cm long and 1/2 inch/1cm thick) or large carrots, quartered and cut into 3-inch (7.5cm) segments, peeled (about 4 cups)
1 teaspoon cumin seeds
2 medium cloves garlic
1 tablespoon fresh thyme leaves
1/2 cup extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon crushed red pepper flakes
freshly ground black pepper
1 tablespoon sugar
1/4 cup crème fraîche
2 tablespoons toasted sunflower seeds
2 teaspoons toasted sesame seeds
2 cups mixed baby sprouts, herbs and micro greens
Preheat the oven to 450°F with an oven rack in the center.
Place the carrots in a saucepan and cover them with cold water. Season with salt, set over high heat and bring to a simmer. Reduce the heat to medium and simmer until the carrots are tender, about 10 minutes. Drain the carrots and transfer them to a medium bowl.
Cut the orange and lemon in halves and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves. Combine the cumin, garlic, thyme, 2 tablespoons of olive oil, the vinegar, red pepper flakes, 1 teaspoon of the orange juice and 1 teaspoon of the lemon juice in a blender and blend until smooth.
Season the marinade to taste with salt and pepper. Add the marinade and the unjuiced citrus halves to the carrots and toss to combine. Spread the carrots and citrus halves on a rimmed baking sheet and roast until the carrots are slightly shriveled with a few brown spots, about 20 minutes. Allow the carrots to cool to room temperature.
Meanwhile, squeeze the juice from the roasted citrus halves into a small bowl. Add the remaining fresh orange juice, lemon juice, remaining 6 tablespoons (90ml) olive oil and the sugar. Season the dressing to taste with salt and pepper and whisk to combine.
Divide the carrots and avocado slices among four plates. Divide the greens among the plates on top of the carrots and avocado. Add 1 tablespoon of crème fraîche to each salad. Sprinkle sunflower seeds and sesame seeds over each plate. Drizzle several tablespoons of the dressing over and around each salad (reserve any remaining dressing for another use) and serve immediately.