Carrot Shoarma Salad Bowl

For the carrots:

• 50 ml extra virgin olive oil
• 4 tsp The Spice Club Shoarma mix
• 2 cloves garlic, finely chopped
• 600 g medium carrots, tops trimmed to 1 cm, cleaned and halved lengthwise

For the salad and composition:

• 2 tablespoons fresh lemon juice (more to taste)
• 1 tablespoon extra virgin olive oil
• 1 small red onion, thinly sliced
• 6 dates, pitted and coarsely chopped (optional)
• 2 jalapeños, deseeded and coarsely chopped (optional)
• Bunch of coarsely chopped herbs (such as coriander, dill or parsley)
• 250ml Greek yoghurt (low in fat)

Step 1: Prepare the carrots

• Preheat oven to 200°C. In a large bowl, combine olive oil, 2 tsp The Spice Club Shoarma mix and minced garlic. Add carrots and mix well until fully coated with marinade.
• Spread the marinated carrots on a baking sheet in a single layer and roast for 20-25 minutes, until tender and beginning to caramelize slightly.

Step 2: Prepare the salad

• While the carrots are roasting, in a small bowl, combine the lemon juice, 2 tsp The spice club Shoarma mix and olive oil. Add the thinly sliced ​​red onion and let sit for about 10 minutes to let the flavors infuse.
• In another bowl, combine the chopped dates (if using), jalapeños, and fresh herbs.

Step 3: Assembling the salad

• Once the carrots come out of the oven, add them to the bowl with the spices and dates. Gently mix everything together.
• Serve the carrot shawarma salad with a scoop of Greek yogurt and the marinated red onion.

Enjoy your meal!