Sumac Carrot Salad with Almonds & Olives

from Raw Spice Bar
Photo by Tammy L.
Adapted from rawspicebar.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from rawspicebar.com

Ingredients

  • RawSpiceBar’s Sumac

  • 1

    bunch whole carrots (6 to 8)

  • 6

    tablespoons extra virgin olive oil

  • 2

    big handfuls baby rocket leaves

  • 1/2

    cup toasted almonds, sliced lengthways

  • 1

    cup Kalamata olives

  • 2

    tablespoons lemon juice, freshly squeezed

  • 2

    cloves garlic, minced

  • Salt and pepper, to taste

  • Zest of 1 lemon

  • 1

    tablespoon honey

Directions

Preheat oven to 400°F. Peel and trim carrots. Cut any large carrots in half lengthways to roughly the same thickness. Toss carrots in a large bowl with salt, pepper and olive oil. Massage into the carrots so that each carrot is well coated. Place into a large baking dish so the carrots are in a single layer and bake for approximately 30 to 35 minutes until carrots are golden and tender. To make the sumac lemon dressing, combine RawSpiceBar’s Sumac, 4 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, garlic cloves, honey and salt and pepper to taste. Shake well to combine. Arrange baby rocket leaves on a large platter and top with roasted carrots. Sprinkle over the almonds and olives and just before serving drizzle with the dressing. Serve alongside RawSpiceBar’s roasted bronzini & hazelnut dukkah flatbread.

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