Baharat Carrot Salad

This simple, vibrant salad wowed our guests—and no one could quite put their finger on the secret ingredient: Baharat. The warm, aromatic blend brings out the natural sweetness of carrots and pairs beautifully with the brightness of vinegar, the crunch of pine nuts, and the freshness of mint. It's quick to make, beautiful on the table, and full of unexpected flavor. A total weeknight win and a dinner party favorite.

Ingredients

4 medium carrots

2 tsp Baharat

Pinch of salt

Pinch of black pepper

3 tbsp olive oil

2 tbsp red wine vinegar

1–2 tbsp pine nuts, lightly toasted

1 large garlic clove, finely grated

1 tsp ground sumac berries

A small bunch of mint, finely chopped

Directions

Use a vegetable peeler to shave the carrots into long, thin ribbons. In a large bowl, whisk together the olive oil, red wine vinegar, baharat, sumac, garlic, salt, and pepper. Add the carrot ribbons and toss well to coat. Fold in about half of the mint and pine nuts. Transfer to a serving dish and finish with the remaining mint and pine nuts on top.