Okay…So let me tell you about this Nutella Banana Toast. But first I’m going to tell you about Moroccan Carrot Salad. Just like dessert at the end of the meal, I have to save the best for last.

I made a New Year’s resolution that I was going to try a new recipe a week. So far, I’m two for two. Last week was Soba Noodles with Pomelo. It set a pretty high bar, but I was up for the challenge.

This week, I decided to make Moroccan Carrot Salad. Disclaimer: I’m not a huge fan of carrots. I feel the same way about them that I do about regular potatoes, which is that they taste infinitely better if they’re roasted and peppered. Luckily, this recipe called for both those things.

My favorite part of making the salad was creating the spice mix to put on top. It sort of feels like a science experiment, measuring out the coriander, cloves, cumin and a bunch of other spices that start with “c.” You put them in a bag or a little container, seal it up and give it a good shake. The resulting mixture is fragrant, intriguing…one might even say, other-worldly.

Now, for the grand finale: Nutella Banana Toast. This was the best thing I ate all weekend, bar-none. If you’re in the DC area, I highly recommending stopping by A Baked Joint, the sweet/savory offshoot of a famous bakery in Georgetown called Baked & Wired that specializes in cupcakes.

I almost cried tears of joy over this toast. If I’m being completely honest with myself, I probably did. First of all, nothing beats Nutella. Thin slices of banana and some flakes of Maldon sea salt, all spread across two warm pieces of sourdough bread, and you get something that should be illegal. But happily for me and everyone else, it’s not.

To see a pic, check out my Instagram.

Moroccan Carrot Salad with Almonds and Pomegranate Seeds (adapted ever-so-slightly from Naturally Ella)

Ingredients
½ pound carrots
½ cup sliced red onion
1 tablespoon olive oil
2 teaspoons Moroccan spice blend (Ras El Hanout): Get the recipe here
½ cup cooked quinoa
¼ cup almond slices
¼ cup pomegranate seeds
¼ cup flat leaf minced parsley
2 tablespoons minced cilantro
Juice from one lemon
2 to 3 tablespoons olive oil

Directions

Preheat oven to 375˚. Cut carrots on the bias, about 1/16th of an inch thick. Place on a sheet tray covered with parchment paper and toss with onions, 1 tablespoon olive oil, and 2 tsp of spice blend. Roast carrots until browning and tender, 20 to 25 minutes.

While the carrots are roasting, cook the quinoa and remove seeds from pomegranate if needed.

In a bowl combine the roasted carrots, quinoa, almond slices, pomegranate seeds and herbs. Squeeze lemon juice over salad and sprinkle over 2 tablespoons olive oil, adding more as desired. Toss together, taste and adjust salt/pepper to taste.