Carrot Salad with Roasted Potatoes
Dish for 2
1 big carrot, sliced in ribbons with a potato peeler
1 tbsp Tahini
1 tbsp Maple syrup
1/2 lemon juice, fresh
1/2 a lemon peel
1/4 cup green onion, chopped
1/4 cup pumpkin seeds, finely chopped
4 dates chopped
10-15 cherry tomatoes
salt and garlic powder
10 to 20 small potatoes
1 tsp olive oil
dried parsley and dried garlic
Peel the carrot and continue peeling with the potato peeler forming these long thin ribbons. add tomatoes. set aside
in a bowl add 1/2 lemon zest and lemon juice, Tahini, maple syrup, chopped green onions salt, garlic . mix together.
chop finely the dates and pumpkin seeds .
add all together and mix.
was all the potatoes and cut in 2 to 4 pieces. do not peel. Cook in oven or oven toaster for 45 min. Once cooked add dried parley, garlic and salt.
it is a very flavorful dish and fulfilling.