This salad has become a classic here at Gone. It’s great for a light lunch or served with roasted chicken. The sumac adds a tangy lemony flavour. At Gone we buy the most delicious, homemade, fresh cheeses on the farmers market which we use for various salads. For this salad we use the goat feta. At Gone with also always make plenty of toasted salted almond to toss over various salads.

Ingredients

Carrots
Sumac
Salt
Olive oil
Lemon juice
Goat feta
Salted, roasted almonds
Rucola
Fresh mint leaves

Procedure

Turn on the oven 200 degrees (celsius). Peel the carrots and cut them halfway lengthwise, if very big cut them in quarters.
Spread them on a baking tray covered with a baking sheet. For about a kilo carrots toss over a spoonful sumac, a tsp salt. Drizzle with olive oil and toss it all together.
Bake for about 20-30 minutes (depending on size). At Gone we like it when the carrots gets some color but still has a little bite. When done, let the carrots cool a while. It’s nice if they are still lukewarm when served. Taste if the need a little more salt and add a drop of lemon juice for more acidity.
While the carrots cool, lightly massage a little a bunch of rucola with a bit of olive oil. Cut the almonds roughly. Tear or cut the mint leaves roughly and crumble the feta.
For serving place the rucola on a serving plate. Spread the carrots on top. Drizzle with feta, almonds and mint leaves.

Note: Salted, roasted almonds are very easy to make. For 200 gr almonds bring 2 deciliters of water and 4 tbsp salt to boil until the salt dissolves. Turn of the heat and pour in the almonds and leave for about 15 min. Meanwhile heat the oven to 200 degrees. Pour off the water through a sift. Spread the almonds on a baking tray covered with a baking sheet. Roast for about 15 minutes. Watch out the almonds don’t burn. They should be nice and crunchy but not bitter.

Spicy carrot salad

Enjoy!