Ingredients
1 piece RawSpiceBar’s Sumac
1 piece bunch whole carrots (6-8)
6 tablespoon extra virgin olive oil
2 piece big handfuls of baby rocket leaves
1/2 cup toasted almonds, sliced lengthways
1 cup Kalamata olives
2 tablespoon freshly squeezed lemon juice
1 piece cloves garlic, minced
1 piece Salt and pepper to taste
1 piece Zest of 1 lemon
1 tablespoon honey
Preparation
Preheat oven to 400F. 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 30-35 minutes until carrots are golden and tender.
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.
