Simple and Scrumptious

BARBECUED CARROT, AND ALMOND SALAD WITH SULTANA DRESSING

FOR THE SALAD

500g multi-coloured carrots, scrubbed and trimmed
 1 tbsp extra virgin olive oil
 2 tbsp ground cumin
 3 tbsp toasted almonds, skin on 250g ricotta
 Handful of baby spinach (optional)

FOR THE SULTANA DRESSING

1 garlic clove, sliced
 1 thumb-sized red chilli, sliced
 2 tbsp extra virgin olive oil
 2 tbsp white