Avocado labneh roasted carrots leaves
Ingredients
- 200g full-fat bio yoghurt
- grated zest 1 lime plus 1 tbsp juice, cut into wedges, to serve
- 1/2 small pack coriander leaves, finely chopped
- 300g carrots cut into batons
- 1 tbsp cold-pressed rapeseed oil
- 1/2 tsp ground cumin
- 1 ripe but firm avocado
- 50g bag mixed salad leaves
- 1 tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)
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