PREP TIME: 30 minutes
COOK TIME: 5 minutes
SERVES: 4 for a light lunch

Ingredients:

• 3 pkts baby carrots, green tops removed
• 1 avocado, destoned, peeled and wedged
• 4 tbsp sunflower seeds
• 1 shallot, peeled and finely sliced
• Mixed green leaves
• Avocado oil

• ½ cup crème fraiche
• 4 tbsp avocado oil
• Squeeze of lemon
• Pinch salt and crack of pepper

Method:
Pre-heat an oven 180 degrees.

Place the carrots into a roasting tray. Drizzle with some avocado oil. Cook for 30 minutes.

Place carrots onto 4 plates followed by the fresh avocado, shallots, sunflower seeds and leaves.

To make the avocado crème fraiche, slowly pour in the oil whist mixing with a spoon, then stir in lemon juice and season.

To serve:
Drizzle with generous amounts of avocado oil crème fraiche.