Roast Carrot, Chickpea & Avocado Salad with Cumin Honey Yogurt

INGREDIENTS

600 g

2 bunches baby carrots

Avocadoes, large

1 cup

Carrot tops, tightly packed

1 can

Chickpeas

1 cup

Flat leaf parsley

1 clove

Garlic

Lemon, juice of

sprigs Thyme, fresh

1/2 tbsp

Honey

2 tsp

Coriander seeds, toasted and crushed

Salt and pepper, generous freshly ground

7 tbsp

Olive oil

2 tbsp

Red wine vinegar

1/4 cup

Almonds

1 tsp

Cumin seeds, toasted and crushed

1/2 tsp

Cumin seeds or ground cumin, toasted ground

1/4 cup

Pumpkin and sunflower seeds, toasted mixed

1/2 cup

Greek yogurt

1/4 cup

Parmesan, grated