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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.