Step 1

You need to make the labneh 24 hours in advance. Put a brand new J-cloth or a piece of muslin into a sieve set over a bowl. Mix the yogurt with the garlic and salt and spoon this into the cloth, then lightly pull it round the yogurt and twist the ends as if you were making a bag. Give the 'bag' a gentle squeeze - you'll see that liquid easily comes out of it - then leave it in the sieve placed over the bowl for 24 hours in the fridge. Every so often give it a gentle squeeze to help the liquid drip through.

Step 2

For the carrots, wash them really well (but don't peel), then trim the tops leaving a little of the green tuft.

Step 3

Heat the oven to 200°C/fan oven 180°C/mark Put the carrots into a roasting tin in a single layer. Add the olive oil and spices. Turn the carrots to coat all over. Season with salt and freshly ground black pepper. Roast in the oven for about 30 minutes, until tender and slightly shrunken but not overcooked.

Step 4

For the dressing, whisk everything together and season with salt and pepper5 To serve, halve each avocado, remove the stone and slice each half into slim wedges, then carefully peel off the skin.

Step 5

Put the carrots, avocado, watercress, walnuts and coriander in a bowl and very gently toss in three quarters of the dressing - you want a little left to drizzle on the labneh. Divide the tossed vegetables between 6 plates. Unwrap the labneh, break it into chunks and dot it around, then scatter on the pomegranate seeds. Drizzle on the rest of the dressing and serve immediately.