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.
