Sumac Carrot Salad With Almonds & Olives

• sumac RawSpiceBar's
• 1 bunch carrots whole
• 6 tablespoons extra-virgin olive oil
• 2 rocket leaves big handfuls of baby
• 1/2 cup toasted almonds sliced lengthways
• 1 cup kalamata olives
• 2 tablespoons lemon juice freshly squeezed
• 2 cloves garlic minced
• salt
• 1 lemon
• 1 tablespoon honey

1. Preheat oven to 400F. 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.

us, carrots, extravirgin olive oil, rocket, lengthways, kalamata olives, lemon juice freshly squeezed, garlic, salt, lemon, honey

Taken from www.yummly.com/recipe/SUMAC-CARROT-SALAD-WITH-ALMONDS-_-OLIVES-1469087 (may not work)