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

Name: Roasted Carrots with Sumac Cucumber & Preserved Lemon Dressing - Cuisine Magazine - From New Zealand
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

www.cuisine.co.nz

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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.

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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