SUMAC CARROT SALAD WITH ALMONDS & OLIVES

1. 1

   Preheat oven to 400°F Peel and trim carrots.

2. 2

   Cut any large carrots in half lengthways to roughly the same thickness.

3. 3

   Toss carrots in a large bowl with salt, pepper and olive oil.

4. 4

   Massage into the carrots so that each carrot is well coated.

5. 5

   Place into a large baking dish so the carrots are in a single layer and bake for approximately 30-35 minutes until carrots are golden and tender.

6. 6

   To make the sumac lemon dressing, combine RawSpiceBars Sumac, 4 tbsp olive oil, 2 tbsp lemon juice, lemon zest, garlic cloves, honey and salt and pepper to taste.

7. 7

   Shake well to combine.

8. 8

   Arrange baby rocket leaves on a large platter and top with roasted carrots.

9. 9

   Sprinkle over the almonds and olives and just before serving drizzle with the dressing.

10. 10

    Serve alongside RawSpiceBars roasted bronzini & hazelnut dukkah flatbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.