Moroccan Carrot Salad
4 cups Carrots, peeled and sliced
1 Tbl Vegetable Oil
Preheat oven to 350 degrees. Toss carrots with oil, place on a baking sheet in one layer. Bake Carrots for 10 minutes. Place Carrots in a medium bowl.
¼ cup Fresh Squeezed Lemon Juice
1 Tbl Honey
½ cup Raisins
½ tsp Salt
½ tsp Allspice, ground
Add Lemon Juice, Honey, Raisins, Allspice and Salt to Carrots. Toss until evenly coated.
Curried Cauliflower
3 cups Cauliflower, cut into ½ inch pieces
¼ cup oil
1 tsp Salt
1 ½ tsp Curry Powder
In a medium bowl toss cauliflower with oil, salt and curry powder. Place on a baking sheet in one layer. Bake Cauliflower for 10 minutes.
To assemble Tartines –
Moroccan Carrots
Curried Cauliflower
Tomato Head Hummus
Flour Head Bakery Knoxville Sourdough
Slice Sourdough, and spread slices with Tomato Head Hummus. Sprinkle with Shredded Monterey Jack Cheese. Top with Curried Cauliflower and Moroccan Carrots. Bake in 350 degree oven until cheese has melted and vegetables are heated through. Serve immediately.
Carrots can be served at room temperature as a side dish with Chicken, Fish or Steak.
Tartine with Hummus and Moroccan Carrots
