Carrot Tabbouleh with Lemon, Dates & Cashews Recipe | Abel & Cole
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Carrot Tabbouleh with Lemon, Dates & Cashews
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Prep: 10 mins
Cook: 5 mins
Travel the world These salads are like a magic carpet ride, only with more seasonal veg.
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387 kcal
(per portion)
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.

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