Roasted Carrot and Avocado Salad

INGREDIENTS

garlic cloves, peeled

1 tsp

cumin seeds

1 tsp

fresh thyme leaves

1/4 tsp

crushed red chile flakes

Salt and ground black pepper

1 tbsp

red wine vinegar

4 tbsp

extra virgin olive oil

1 lb

medium-size carrots peeled

orange, halved

lemon, halved

avocado, pitted, peeled and cut in thin wedges

1 1/2 cups

packed radish or other sprouts

3 tbsp

sour cream

3 tbsp

roasted hulled pumpkin seeds