Roasted Carrot & Grain Salad | Katrina Ridout Nutrition

Ingredients

• 450g baby or small carrots
• 2 heaped teaspoons cumin seeds
• Olive oil
• 1 tablespoon tahini
• 4 tablespoons Greek-style yoghurt
• 2 lemons
• 1 bunch mint (30g), roughly chopped
• 2 cups cooked wholegrain rice or quinoa
• 1 ripe avocado, chopped into chunks
• Iodised salt and pepper to taste
• Optional: 1 red chilli, handful toasted crushed nuts, 4 pita wraps