Carrot Tabbouleh with Lemon, Dates & Cashews
Prep: 10 mins
Cook: 5 mins
Travel the world
These salads are like a magic carpet ride, only with more seasonal veg.
This recipe is a:
See this week's box.
Ingredients you'll need
- 400g carrots
- 50g dates
- A handful of mint, leaves only
- 1 garlic clove
- 1 lemon
- 35g cashews
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 processor? Grate your carrots, then roughly chop.
- 2.
Pit and finely chop your dates. Finely chop the mint leaves. 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.
- 3.
Set a pan over a medium heat. Add your cashews. Toast for 4-5 mins till just golden. Roughly chop. Scatter over the top of the tabbouleh. Serve immediately.
