Grilled Date and Fresh Baby Carrot Salad

A fuss-free, flavourful salad that can be made with minimal ingredients is exactly what one needs on a busy day
Grilled Date and Fresh Baby Carrot Salad
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Grilled Date and Fresh Baby Carrot Salad
November 05, 2019
Level Easy
Preparation Time 10 minutes (plus softening time)
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

700g rainbow baby carrots, rinsed and peeled into ribbons
4 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
2 tbsp apple cider vinegar
spinneysFOOD Sea Salt, to taste
spinneysFOOD Whole Black Peppercorns, freshly ground, to taste
10 spinneysFOOD Medjool Dates, pitted and halved
20g pumpkin seeds, toasted

METHOD

  • 1

    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.

  • 2

    Discard any excess liquid.

  • 3

    Combine the olive oil, vinegar and seasonings together and pour half over the carrots.

  • 4

    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.

  • 5

    Drain the dressing from the carrots, add the dates and drizzle the rest of the dressing over.

  • 6

    Top with the toasted pumpkin seeds.

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