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Pop the dates in a pan with the zest and juice from your lemon, 1 tsp of the fennel seeds and 4 tbsp water. Simmer for 2 mins till the dates are soft. Blend in a food processor till smooth. Season.
Trim the tops off the carrots. Chop a handful of the carrot tops and set aside. Peel or scrub the beetroot and carrots. Coarsely grate them. Fold the sticky date dressing through the roots.
Gently toss the sprouts through the salad, or mound on top. Scatter over the chopped carrot tops. Drizzle over 1 tsp oil and scatter over the remaining fennel seeds.