Middle Eastern Roasted Carrot Salad


Great vegetarian option for your Thanksgiving menu! Middle Eastern roasted carrots with olives, goat cheese, salad topper and harissa-preserved lemon dressing

– 12 medium-sized carrots of mixed colours – ½ log goat cheese – 1 cup green or black olives pitted and chopped – ½ cup Natursource original salad topper or a mix of cashews, cranberries and pumpkin and sunflower seeds

– ½ preserved lemon – 1 large handful cilantro chopped roughly – 1 TB honey – ½ teaspoon harissa – ¼ cup olive oil + more for roasting the carrots – salt and pepper to taste

Preheat oven to 400F. Cover baking sheet with parchment paper. Quarter carrots into spears.

Arrange carrots on baking sheet and drizzle with olive oil, salt and pepper. Bake for 30-35 minutes, until carrots have softened and browned in some parts.

Arrange carrots on a large platter. Rip goat cheese with your fingers and drop in haphazard clumps on top of carrots. Top with with olives and salad topper

To make sauce, put all remaining ingredients but the oil in a blender or food processor. Process on low or using pulse action  until herbs have chopped finely and the lemon has been broken into pieces

Start processing on a higher speed, adding the oil slowly, until dressing has completely emulsified. To thin out the texture a little bit, add water one tablespoon at a time.

Distribute oil with a spoon on top of the roasted carrots, and serve.