No ordinary moroccan carrot salad recipe

Name: No ordinary moroccan carrot salad recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 1 Pound Carrots; 1 Teaspoon Ground Nutmeg; 1 Teaspoon Ground Cumin; 1/2 Teaspoon Ground Allspice; 1/2 Teaspoon Ground Ginger; 1/4 Teaspoon Ground Cinnamon; 1/8 Teaspoon Sea Salt; A Few Grinds of Ground Black Pepper; 1/2 Fresh Lemon (preferably Meyer lemon); 6 Tablespoons Olive Oil (separated); 4 Tablespoon Pomegranate Vinegar; -2 Tablespoon Finely Chopped Fresh Parsley; 1 Teaspoon Chia Seeds; 1 Teaspoon Sesame Seeds; 2 Teaspoons Pepitas (pumpkin seeds); Bitter/Tangy Lettuce Mix

Starter

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

Preheat the oven to 450 degrees Farenheit.
In a small bowl mix the nutmeg, cumin, coriander, allspice, ginger, cinnamon, salt, pepper 3 tablespoons of the olive oil and 2 tablespoons of the vinegar. Once mixed, set this aside.
In another small bowl mix the chia seeds, sesame seeds and pepitas. Set aside.
If you use fresh baby carrots (not the bagged baby carrots from the grocery store) cut the tops off of them and scrub them well – you don’t need to peel these.
Boil the carrots for 6 – 8 minutes (they should be slightly tender).
Remove the carrots from the water and put them into a baking dish.
Once the carrots are in the baking dish, re-mix the ingredients that are in the small bowl and pour it over the hot carrots. Make sure that the carrots are completely covered with the mixture.
Place the half lemon, cut side down, in the baking pan (not on top of the carrots).
Let the carrots sit for 10 minutes.
Slide the carrots into the oven and roast for 20 minutes. (Watch the carrots if they’re especially small, you may need to cook them a shorter amount of time.)
Using the same small bowl that you mixed the dry seasoning and oil and vinegar add in the remaining 3 tablespoons of olive oil, the 2 tablespoons of the vinegar, the juice of the roasted lemon half and the chopped parsley. This is the salad dressing.
Divide the carrots between 4 plates. Top with some of the salad greens. Drizzle with some of the dressing and sprinkle with some of the seed mixture.