Roasted Carrot and Avocado Panzanella

Ingredients

• Sourdough bread, cut or torn into bite-size pieces
• Olive oil
• Salt
• pepper
• 1-1/2 pounds small mixed-color carrots, halved lengthwise
• 1 tablespoon coriander seeds crushed
• 2 teaspoons cumin seeds
• 1 orange cut into wedges
• 1 lemon halved
• Apple cider vinegar
• 1-1/2 tablespoons dijon mustard
• 2 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
• 4 cups sliced Belgian endive