Here’s my slight adaptation of Yotam Ottolenghi’s Roasted Carrot Salad with Chamoy. Highly recommended! Note that I included certain quantities in grams. I find it so much more accurate than using cup measures, so please if you don’t have a kitchen scale, get one! They are not expensive and working by weight is just so much easier and more precise.
Roasted Carrot Salad with Chamoy
1 1/2 lbs carrots, peeled and cut into 3 inch x 1/2 inch batons
3 tablespoons olive oil
4 tablespoons maple syrup
salt and pepper
For the Chamoy sauce:
40 g dried apricots
1 tsp maple syrup
2 tsp sumac
3 tbsp lime juice
1 1/2 tsp Aleppo pepper (or gochugaru)
1 garlic clove
2 tbsp olive oil
1/4 tsp salt
For finishing:
10 g mint leaves
5 g dill, roughly chopped
8 dried apricots, sliced thin
30 g roasted almonds, roughly chopped
2 tsp olive oil
2 tsp lime juice
Preheat over to 500. Line large baking sheet with parchment paper.
In a large bowl, mix together carrots, olive oil maple syrup, pinch of salt, and a pinch of black pepper. Spread the carrots out on he parchment and roast for 18 minutes, tossing the carrots halfway through.
While the carrots are roasting, mix together apricots, maple syrup, sumac, lime juice, chile flakes, garlic, olive oil, and salt in a small food processor, spice grinder (if liquidproof), or blender, until they form a smooth paste. If necessary, add a tablespoon of water to smooth out the paste.
Once carrots are cooked, transfer to a large bowl, add the chamoy, mix well, and set aside for 20 minutes. Finish with herbs, sliced apricots, almonds, olive oil, and lime juice. Serve!