Baharat Carrot Salad with Feta, Mint & Almonds
Easy
45mins
4
Vegetarian
Baharat Carrot Salad with Feta, Mint & Almonds
Rated 4.3 stars by 3 users
Servings
4
Cook Time
45 minutes
Ingredients
-
Dutch carrots, 2 bunches (or 5 large carrots cut to long, thin batons)
-
1 ½ tbsp Gewürzhaus Saudi Baharat
- Gewürzhaus Pyramid Salt
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2 tbsp olive oil
-
2 tbsp butter
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80g slivered almonds
-
1 tsp Gewürzhaus Sumac Pepper
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Juice of ½ lemon
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100g feta
-
¼ cup mint leaves
Directions
Preheat oven to 200°C. Remove the carrot tops, clean and peel carrots. Toss together in a roasting tray with the Gewürzhaus Saudi Baharat, 1 tsp of salt flakes and 2 tbsp of olive oil. Place in oven and cook for 20 – 30 minutes, or until cooked through and slightly caramelised.
Heat butter in a small frying pan until melted, then add the slivered almonds. Cook for about 2 minutes until just starting to turn golden, before adding the Sumac Pepper and cooking for another minute or two, until toasted. Season with a pinch of salt.
Place the roasted carrots in a serving dish, and crumble the feta over the top. Drizzle with the lemon juice and a little olive oil.
To Serve
Sprinkle with the toasted almonds and tear the mint leaves over the top.
