Ingredients
-
750
g Carrot, peeled (or rubbed clean) and quartered lengthwise
-
1 1/2
Tsp. Bayara Za’atar
-
1
Tsp. Bayara Sumac
-
2
Tbsp. Bayara olive oil
-
1
Large pinch of Bayara Iodized salt
-
1
Small pinch of Bayara Black Pepper crushed
-
1/4
Cup Juice of lemon
-
20
Grams Bayara Pistachios kernels
-
50
Grams Feta cheese
-
Handful of fresh mint & finely sliced (leave a few whole for garnish)
-
2
Tbsp. Fresh pomegrante seeds
Roasted Za’atar & Sumac Carrots Salad
- 1- Preheat the oven to 200 degree celsius.
- 2- Combine cut carrots, spices, olive oil, and seasoning on a large baking tray, mix well and then arrange the carrots in one layer.
- 3- Bake in the oven for about 20-25 minutes or until tender. Remove from the oven and then squeeze the lemon juice on top and mixed well. Transfer the carrots to a serving platter, set aside.
- 4- To make the dressing, combine all ingredients for dressing in a jar with a lid on, shake a few time until the dressing is well combined. Have a taste, it should be tangy and sweet at the same time.
- 5- To assemble the salad: crumble the feta cheese on top of the carrots, then chopped pistachio nuts, fresh mint and finally the dressing and fresh pomegranate seeds.
