This salad recipe promises a tasty amalgamation of baby carrot, date, and coriander that can be put together in under 10 minutes.
Serves: 4-6
INGREDIENTS
400-450 grams mixed baby carrots e.g orange, purple and white
100 grams fresh dates, pitted
Dressing
large handful coriander, leaves and stems
1 garlic clove, crushed
1 teaspoon finely grated ginger
1 tablespoon runny honey
4 tablespoons extra virgin olive oil
juice of 1 lemon
sea salt and freshly ground pepper
METHOD
Dressing: Finely chop the coriander and combine with the garlic, ginger, honey, olive oil and lemon juice. Season to taste.
Bring a large pan of salted water to the boil. Trim and scrub the baby carrots, cutting any that are very large in half lengthwise. Cook the carrots until tender then drain well. Pour the dressing over the still warm carrots and toss to combine. Serve the carrots on a flat platter with torn dates scattered over the top and extra coriander leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!