SUMAC CARROT SALAD WITH ALMONDS & OLIVES

• 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

1. Preheat oven to 400°F Peel and trim carrots.
2. Cut any large carrots in half lengthways to roughly the same thickness.
3. Toss carrots in a large bowl with salt, pepper and olive oil.
4. Massage into the carrots so that each carrot is well coated.
5. 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.
6. To make the sumac lemon dressing, combine RawSpiceBars Sumac, 4 tbsp olive oil, 2 tbsp lemon juice, lemon zest, garlic cloves, honey and salt and pepper to taste.
7. Shake well to combine.
8. Arrange baby rocket leaves on a large platter and top with roasted carrots.
9. Sprinkle over the almonds and olives and just before serving drizzle with the dressing.
10. Serve alongside RawSpiceBars roasted bronzini & hazelnut dukkah flatbread.

carrot, extra virgin olive oil, baby rocket, almonds, kalamata olives, lemon juice, garlic, lemon, honey

Taken from www.food.com/recipe/sumac-carrot-salad-with-almonds-olives-525600 (may not work)