Baharat Carrot Salad with Feta, Mint and Almonds
Dutch carrots, 2 bunches (or 5 large carrots cut to long, thin batons)
Gewürzhaus Maldon Sea Salt
2 tbsp olive oil
2 tbsp butter
80 g slivered almonds
Juice of ½ lemon
100 g feta
¼ cup mint leaves
How to Cook
1. 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.
2. 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.
3. 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. Sprinkle with the toasted almonds and tear the mint leaves over the top.