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
Details
Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from rawspicebar.com
Preparation
Step 1
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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