#112 roasted carrot with chamoy

#icookedottolenghi! I went vegan this month, so I was experimenting with a lot of non-Ottolenghi recipes, but I've missed all the sumac and fresh herbs. I loved this dish! Carrot batons were blasted with heat in the oven, then coated with a paste that hit all of the savory, sour, sweet, spicy notes: dried apricot, lime juice, maple syrup, Aleppo pepper, sumac, garlic and olive oil. The salad was topped with more lime juice, chopped almond and dried apricot for texture, and a heavy dose of fresh dill and mint. The fresh herbs really made the dish. Hope you try this one, it's perfect for those carrots that have been sitting at the bottom of your veggie drawer for too long.