Place the carrots in a large bowl and cover with a generous sprinkle of salt. Set aside for up to an hour or until slightly softened.
Discard any excess liquid.
Combine the olive oil, vinegar and seasonings together and pour half over the carrots.
Place a large griddle pan over a high heat and cook the dates, turning them every now and then until slightly blackened, for approximately 3 minutes.
Drain the dressing from the carrots, add the dates and drizzle the rest of the dressing over.
Top with the toasted pumpkin seeds.