Carrot Tabouleh with Lemon, Dates & Almonds Recipe

Carrot Tabouleh with Lemon, Dates & Almonds

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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