Carrot Tabouleh with Lemon, Dates & Almonds
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Prep: 10 mins
Cook: nil
Travel the world These salads are like a magic carpet ride, only with more seasonal veg. Rachel’s recipes are dressed top to bottom with a medley of flavours from the Iranian inspired Piyaz Salad to an Asian-infused Sesame Asparagus with Miso Mayo. Take your salads up, up and away.
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Ingredients you'll need
  • 4 carrots
  • A handful of dates
  • A handful of mint
  • 1 garlic clove
  • 1 lemon
  • A handful of flaked almonds
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Food processor (optional)
  • Grater
  • Frying pan
Step by step this way
  • 1.

    Peel or scrub your carrots. Roughly chop. Add to a food processor or blender. Blitz till they look like couscous. No fancy kit? Grate your carrots, then roughly chop.

  • 2.

    Pit and finely chop your dates. Finely chop the mint. Peel and grate your garlic. Zest your lemon. Toss it all with your carrot couscous. Add a good squeeze of lemon juice and 2 tbsp olive oil. Mix. Season to taste. Add a pinch of chilli flakes, if you like.

  • 3.

    Set a pan over medium heat. Add your almonds. Toast till just golden. Scatter over the top. Serve.

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