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For the Salad
For the Dressing
Pre-heat the oven to 180°C, and line a baking tray with baking paper.
Peel and diagonally slice the carrots into bite-sized chunks and place on the lined baking tray. Drizzle with olive oil and honey then roast in the oven for 30-minutes.
Meanwhile, in a large bowl toss together all of the other salad ingredients, leaving some parsley and almonds aside for the top.
Prepare the dressing by combining all of the ingredients in a small bowl, whisking together with a fork.
Once cooked, top the salad with the roasted carrots and generously spoon over the dressing. Garnish with the extra almonds and parsley and season with salt and pepper.
Enjoy as a light lunch or side dish.
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