Roasted Carrot Salad
Roast carrots to bring out their sweetness. You don't even have to peel them, just give them a good scrub. The right spice and a few other ingredients and you have a delicious salad.
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Salad
4
Lior Lev Sercarz
6 medium carrots, washed (not peeled), cut on the bias about 1/2 inch thick
1 Tbsp Mousa N30
1/4 cup golden raisins
2 Tbsp sherry vinegar
1/4 cup chopped cilantro leaves
Olive oil
Salt
Toss the carrots with the Mousa spice, olive oil, and sherry vinegar. Season with salt.
Roast at 400°F for about 15 minutes.
Transfer into a mixing bowl and add the raisins and set aside to cool down. Add the chopped cilantro, mix and serve.
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