Roasted Carrot, Date & Almond Salad
6 Large Fresh Carrots
6 Medjool Dates
1 Handful of Sliced Almonds
1 Garlic Clove
2 Tbsp. Olive Oil
Salt & Pepper
Fresh Parsley for Garnish
- Preheat an oven to 180 degrees Celsius and line a baking tray with baking paper. Peel carrots and cut into large sticks. Crush one clove of garlic and add to baking tray along with carrots. Drizzle with olive oil and sprinkle with salt and pepper.
- Place the baking tray into the oven and cook for 20 minutes, in the meantime, cut dates into quarters and add to the baking tray. Cook for a further 20 minutes before adding sliced almonds to the baking tray.
- Continue baking for 10 minutes more and remove from oven. Mix ingredients together gently in a large bowl and set aside to cool.
Garnish with parsley and serve when ready.
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