The best way to course correct when we stray from a heathy routine is to eat nutritious meals. Today in my meal menu, I’m offering a delicious salad that I created with roasted carrots, zaatar and herbs. This is incredibly simple to prepare.
- 1 pound carrots, cut into slices
- 2 tablespoons grapeseed oil, plus more for garnishing
- 1 teaspoon garlic and ginger paste
- 1 lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon zaatar
- 1 teaspoon chili flakes
- ½ cup fresh parsley, chopped
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 tablespoon honey
- 1 tablespoon pine nuts
- Sea salt as needed
Heat oven to 400 degrees Fahrenheit.
Toss carrots with grapeseed oil, salt and black pepper. Transfer the carrots in a baking tray spread evenly in a layer. Roast carrots for about 30 minutes until they turn tender.
Preparing the relish for roasted carrots:
In a bowl add garlic and ginger, zaatar, zest, lemon juice, onion powder, honey, chili flakes, sea salt, and one tablespoon of grape seed oil. Mix gently until smooth.
Coat the relish all over the roasted carrots. Transfer to a platter and sprinkle parsley, pine nuts, and grape seed oil on top and serve.