Shawarma-spiced carrots with date and herb salad

Indulge in the exotic flavors of shawarma-spiced carrots paired with sweet dates and fresh herbs in this vibrant and flavorful salad.

Ingredients:

• ¼ cup extra-virgin olive oil
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• ½ tsp. ground cinnamon
• ½ tsp. ground coriander
• ½ tsp. ground cumin
• ½ tsp. ground turmeric
• ½ tsp. sweet paprika
• ¼ tsp. freshly ground black pepper
• ⅛ tsp. ground cardamom
• ⅛ tsp. ground cloves
• 2 garlic cloves, finely grated
• 1½ lb. medium carrots, tops trimmed to ½", scrubbed, halved lengthwise
• 2 Tbsp. (or more) fresh lemon juice
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided
• 1 small red onion, thinly sliced
• 7 Medjool dates, pitted, coarsely chopped
• 2 jalapeños, seeds removed, coarsely chopped
• 1 cup coarsely chopped tender herbs (such as cilantro, dill, or parsley)
• 1 cup labneh or plain whole-milk Greek yogurt

Instructions:

1. Position a shelf in the middle of the oven and heat it up to 450°. Mix together oil, salt, cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic in a small bowl.
2. Coat the carrots with the oil mixture on a large baking sheet with raised edges. Bake until the carrots have a crispy texture, lightly tender, and turn a deep brown color, about 15-20 minutes. Allow them to cool down.
3. As the carrots are cooling, in a medium bowl, whisk together lemon juice, oil, and either ½ teaspoon of Diamond Crystal salt or ¼ teaspoon of Morton kosher salt. Combine red onions, dates, jalapeños, and herbs, and mix well to cover. Taste the salad and add more lemon juice if necessary.
4. Combine labneh with the remaining ½ teaspoon of Diamond Crystal salt or ¼ teaspoon of Morton kosher salt in a small bowl.
5. When ready to serve, layer the labneh on a serving platter and arrange the carrots on top. Sprinkle the salad over the dish.

Summary:

• Calories: 1783 kcal
• Fat: 89 g
• Protein: 37 g
• Carbs: 245 g
• Potassium: 4033 mg
• Magnesium: 297 mg