Carrot Tabouleh with Lemon, Dates & Almonds
Prep: 10 mins
Cook: nil
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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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