Roasted Carrots with Sumac Cucumber & Preserved Lemon Dressing - Cuisine Magazine - From New Zealand to the World

Name: Roasted Carrots with Sumac Cucumber & Preserved Lemon Dressing - Cuisine Magazine - From New Zealand to the World
Ingredients: 2 bunches baby carrots, washed well and tops trimmed off to 2cm (you can use the tops to make pesto or simply compost); 2 tablespoons olive oil; PRESERVED LEMON DRESSING; 1 preserved lemon, flesh discarded, skin roughly chopped; 1⁄2 teaspoon ground cumin; 2 teaspoons honey or brown rice syrup or raw sugar; 60ml (1⁄4 cup) freshly squeezed lemon juice; 125ml (1⁄2 cup) extra virgin olive oil; SUMAC CUCUMBER; 1⁄2 telegraph cucumber, finely diced; a handful mint leaves, finely chopped plus extra leaves to serve; a handful flat-leafed parsley leaves, finely chopped plus extra leaves to serve; 1⁄2 teaspoon sumac

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I’ve used regular orange baby carrots, but if you can get your hands on mixed coloured ones, they would be wonderful too. Find preserved lemons at specialty foo

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Ingredients

2 bunches baby carrots, washed well and tops trimmed off to 2cm (you can use the tops to make pesto or simply compost)
2 tablespoons olive oil
PRESERVED LEMON DRESSING
1 preserved lemon, flesh discarded, skin roughly chopped
1⁄2 teaspoon ground cumin
2 teaspoons honey or brown rice syrup or raw sugar
60ml (1⁄4 cup) freshly squeezed lemon juice
125ml (1⁄2 cup) extra virgin olive oil
SUMAC CUCUMBER
1⁄2 telegraph cucumber, finely diced
a handful mint leaves, finely chopped plus extra leaves to serve
a handful flat-leafed parsley leaves, finely chopped plus extra leaves to serve
1⁄2 teaspoon sumac