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Roasted Za’atar & Sumac Carrots Salad


  • 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.