We love Pete Evans cookbooks. They are fill of delicious paleo food that doesn’t have to take forever to cook or involve pricey ingredients. He brings us back to basic and how our grandparents would have cooked, using what they had and not wasting any part of the animal or vegetable.
This salad is another great one to have as a side at a dinner party as it offers plenty of colour to the table but its simple and easy to prepare. You can prepare the salad the day before and add the dressing before serving.
The sumac adds a Moroccan flavour to the salad as well as the mix of nuts and seeds give it a delicious crunch. You could add whichever nuts, seeds or dried fruit that you have available in the pantry to add to the carrots.
Carrot Sumac Salad (based on Pete Evans recipe)
4 large carrots peeled then grated
¼ cup of sliced almonds
¼ cup of pumpkin seeds
3 tbsp of dried cranberries
½ tsp of sumac
4tbsp of extra virgin olive oil
1 tbsp of lemon juice and lemon rind
2 cloves of garlic grated
1 tbsp of grated ginger
- Mix all salad ingredients into a large bowl.
- Toss through dressing before serving.