Roasted Carrot Salad

This sweet and sour Roasted Carrot Salad is a great example of taking the humble carrot and transforming it into a special dish. The sliced carrots are roasted in the oven until tender and their edges begin to caramelise, then tossed in a simple sweet and sour dressing. Topped with toasted slivered almonds for crunch and sliced mint for freshness, this Sweet and Sour Carrot Salad is so easy and delicious.

• 500 g (1.1 lb) carrots – approx. 5 medium – washed and peeled, tops trimmed
• 2 tablespoon extra virgin olive oil

• 1 tablespoon extra virgin olive oil
• 2 tablespoon slivered almonds – or pine nuts
• 1 small red onion – thinly sliced
• 5 teaspoon white wine vinegar – or to taste
• 1 ½ tablespoon pure maple syrup
• 2 tablespoon dried currants
• ¼ cup fresh mint – finely sliced – lightly packed
• sea salt and freshly ground black pepper – to taste