- 300g carrots
- 1 red onion
- 1 orange
- 4 Medjool dates
- 50g maple syrup
- 1 garlic clove
- 1 tsp cider vinegar
- 2 handfuls of rocket
- 25g sunflower seeds
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the carrots and slice them into quarters. Peel the onion and slice it into around 8 wedges. Pop the carrots and onions in a roasting tin. Drizzle over ½ tbsp oil and season with a pinch of salt and pepper. Toss to mix, then slide into the oven and roast for 20 mins.
While the veg roast, slice the skin and pith off the orange. Use a small, sharp knife to slice the orange segments out of their papery membranes. Slide the segments into a large bowl. Squeeze the membranes over a separate bowl to wring out any juice. Pop the stones out of the dates and roughly chop them. Add them to the orange segments.
The veg should have roasted for 15 mins by now. Take them out of the oven, drizzle over the maple syrup and return to the oven for a further 10 mins.
While the veg roast, peel and grate or crush the garlic. Add the garlic and 1 tsp cider vinegar to the small bowl with the orange juice. Pour in 1 tbsp olive oil and season with salt and pepper. Whisk together with a fork to make a dressing.
Add the rocket to the orange segments and dates. Pour in the dressing and toss to mix. Divide the salad between 2 warm plates or heap onto a large serving platter.
Set a dry frying pan over a medium heat. Tip in the sunflower seeds and toast for 2-3 mins till golden.
Spoon the roast carrots and onions onto the salad, drizzling over any juices from the tin. Scatter over the toasted sunflower seeds and serve.