Fall Carrot Salad

This recipe is simple. Combine roasted carrots, parsley, black kalamata olives and pinons with a combination of Moroccan herbs, spices and lemon juice. 

Roasted Carrot Salad

Ingredients:

2 cups roasted carrots, sliced
1/4 cup kalamata olives, chopped
1/4 cup pinons, roasted
1/4 cup dill
1/2 cup parsley, chopped
3-4 tablespoons olive oil
2 cloves roasted garlic, chopped
1 teaspoon cumin
1 tablespoon lemon juice
salt and pepper to taste

Instructions:

Roast the carrots so there not too soft or hard then slice.  Toss the carrots with cumin, pinons, chopped olives, parsley, dill, garlic, olive oil and lemon juice.  Sprinkle on salt and pepper.