Nagi’s Salad Sandwich

Step 1: Whisk the dressing ingredients in a small bowl. Pour three-quarters of the dressing into a separate bowl, add the grated carrot, and toss with your fingers. Leave the remaining dressing in its bowl for the spinach. Set the carrot aside while you prepare the other ingredients; even 5 minutes in the dressing is enough to soften it.

Step 2: Use a fork to mash the avocado flesh in its skin with a generous pinch of salt and pepper. If you prefer, scoop the avocado into a bowl and mash it there.

Step 3: Just before assembling the sandwich, add the baby spinach to the bowl with the remaining dressing. Toss it, wiping the sides of the bowl with the leaves so they are lightly coated.

Step 4: Cut the roll in half. Spread the mashed avocado over both the top and bottom halves. Put the tomato slices on the bottom half and sprinkle with a pinch of salt and pepper. Add the baby spinach, beetroot, carrot, and alfalfa in that order, leaving the carrot juice behind in its bowl. Place the top half of the roll on the sandwich.