Roast carrot & avocado salad with orange & lemon dressing

INGREDIENTS

• 500 g medium differently coloured carrots, with their leafy tops
• 2 level teaspoons whole cumin seeds
• 1-2 small dried chillies
• sea salt, crumbled
• freshly ground black pepper
• 2 cloves garlic, peeled
• 4 sprigs fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 3 ripe avocados
• red wine vinegar
• 4 x 1 cm thick slices ciabatta or other good-quality bread
• 2 handfuls mixed winter salad leaves (like Treviso, rocket, radicchio or cavolo nero tops), washed and spun dry
• 2 punnets cress
• 150 ml fat-free natural yoghurt
• 4 tablespoons mixed seeds, toasted