Sumac Carrot Salad with Almonds & Olives

By tammy1365

from Raw Spice Bar

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.