Roasted carrot salad with Chamoy

Name: Roasted carrot salad with Chamoy
Ingredients: 1kg carrots, peeled and cut at an angle into 8cm x 1cm batons; 3 tbsp olive oil, plus 1 ½ tbsp to serve; 1½ tbsp maple syrup; 10g mint leaves; 5g dill, roughly chopped; 8 dried apricots, finely sliced (70g); 30g almonds, ready-roasted and salted, roughly chopped; salt and black pepper; 40g dried apricots; 1 tsp maple syrup; 2 tsp sumac; 45ml lime juice, plus 2 tsp to serve; 1½ tsp Aleppo chilli flakes (or ¾ tsp regular chilli flakes); 1 small garlic clove; 2 tbsp olive oil

5 steps

Updated at: Sat, 23 May 2026 13:44:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories395.7 kcal (20%)

Total Fat22.6 g (32%)

Carbs48.7 g (19%)

Sugars31.3 g (35%)

Protein5 g (10%)

Sodium394.4 mg (20%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kgcarrots

peeled and cut at an angle into 8cm x 1cm batons

3 Tbspolive oil

plus 1 1/2 tbsp to serve

1 ½ Tbspmaple syrup

10gmint leaves

5gdill

roughly chopped

70gdried apricots

finely sliced

30galmonds

ready-roasted and salted, roughly chopped

salt

black pepper

Chamoy

40gdried apricots

1 tspmaple syrup

2 tspsumac

45mllime juice

plus 2 tsp to serve

1 ½ tspAleppo chilli flakes

or 3/4 tsp regular chilli flakes

1garlic clove

small

2 Tbspolive oil

Instructions

Step 1

1. Preheat the oven to 240°C fan.

Step 2

2. In a large bowl, mix the carrots with the oil, maple syrup, 1¼ teaspoons of salt and a good grind of pepper. Spread them out as much as possible over two large, 40cm x 30cm, parchment-lined baking trays and roast for 18 minutes, tossing the carrots and swapping the trays halfway through, until the carrots are nicely browned but still retain a bite.

Step 3

3. While the carrots are roasting, blitz all the ingredients for the chamoy with ¼ teaspoon of salt in a spice grinder (or the small bowl of a food processor) to get a smooth paste.

Step 4

4. As soon as the carrots are cooked, transfer them to a large bowl with the chamoy, mix well and leave for 20 minutes for the flavours to come together.

Step 5

5. Mix the carrots with the herbs and sliced apricots and transfer to a serving platter. Finish with the almonds and the remaining oil and lime juice, and serve.