Sweet & sour Carrot salad

I sourced this recipe easily 5 years ago from a Dish magazine and it's become a regular salad for bbqs and accompanying many other different dishes at my place. It's dressing is both sweet and sour, delicious! I used this to compliment steak and spuds a few nights ago.

Most of the cooking is being done by my mother or husband at the moment and boy am I being spoilt! So used to doing all the cooking myself, it's nice to try other's food and both Mum and Ray are fantastic cooks. It really is hard to get your hands free in the first few weeks as a new mum, I'm struggling to get the wee one to sleep in her bed during the day whereas she seems to go down fine at night so at least I'm getting some sleep. However... I'm not achieving anything but nursing and snuggles with my daughter in the day time so it's been amazing having support. Mum goes back to Dunedin on Sunday so next week will be interesting!?

Serves 6

1 kg carrots
3 tbsp olive oil
4 tbsp red wine vinegar
3 tbsp caster sugar
1/4 tsp cinnamon
3 cloves garlic
3 tbsp currants
3 tbsp pinenuts, toasted
2 tbsp flat leaf parsley or mint

Preheat oven to 180. Slice carrots into long strips using a sharp knife. Place on a large baking tray, tossed with olive oil and seasoned with salt and freshly ground pepper. Roast until tender and lightly coloured, turning once during cooking. Transfer to a shallow dish

In a saucepan over a medium heat, add the vinegar, sugar, cinnamon, garlic, currants and pinenuts. Bring to the boil and simmer for 1-2 minutes. Tip the dressing over the carrots and add the herbs. Toss to combine and taste for seasoning. Allow carrots to sit for a few hours before serving, tossing in the dressing a couple of times