Roasted Carrot & Avocado Salad

Meanwhile, peel the carrots, quarter lengthwise, then cut into 4-inch spears. Strip the thyme leaves off the prig, then roughly chop. Mince or grate the garlic. Zest and juice the lemon.

Toss the carrots on a baking sheet with 1/2 tablespoon olive oil, half the cumin, the garlic, and half the thyme. Season with salt and pepper and place in oven to cook for 20 minutes, until caramelized. Set aside.

While the carrots and farro cook, make the vinaigrette. In a large bowl, whisk 2 tablespoons lemon juice with 3 tablespoons olive oil, the lemon zest, and the remaining cumin and thyme. Season with salt and pepper. Set aside.

In another small bowl, stir 1 tablespoon of the vinaigrette into the sour cream and season with salt and pepper. Peel, pit, and thinly slice the avocado.