Ingredients:
- 2 carrots of bunch of baby carrots
- Olive Oil
- Sage & Folly Cashew Lemon Pop
- 1tsp Minced Garlic
- 1tbsp Za’atar
- 1tbsp lemon juice
- Cooked barley
- Arugula leaves
- Almond slivers
Process:
- Take the carrots, add a little olive oil & bake in the oven till crispy
- Take 2tbsp of the Sage & Folly Cashew Lemon Pop, add the minced garlic, za’atar, lemon juice, water and olive oil to make the dressing
- Add all the salad ingredients and top with the dressing and almond slivers