SUMAC CARROT SALAD WITH ALMONDS & OLIVES

Sumac carrot salad with almonds & olives

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  . set 1 bunch whole carrot (6-8)
• 2  . set 6 tbsp extra virgin olive oil
• 3  . set 2 big handfuls baby rocket
• 4  . set 1/2 cup  toasted almonds, sliced lengthways
• 5  . set 1 cup kalamata olives
• 6  . set 2 tbsp fresh lemon juice
• 7  . set 2 garlic cloves, minced
• 1  . set lemon, zest of
• 9  .set 1 tbsp honey

Directions

1. Preheat oven to 400°F Peel and trim carrots. Cut any large carrots in half lengthways to roughly the same thickness.
2. 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 30-35 minutes until carrots are golden and tender.
3. To make the sumac lemon dressing, combine RawSpiceBar’s Sumac, 4 tbsp olive oil, 2 tbsp lemon juice, lemon zest, garlic cloves, honey and salt and pepper to taste. Shake well to combine.
4. 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.