Moroccan salad of raw carrots, beetroot and dates

"The addition of Purple Dragon heirloom carrots makes for a vibrant, striking dish. Equal amounts of lemon juice and extra virgin olive oil make for a shockingly refreshing dressing, counter-balanced with the warmth of toasted and pounded cumin seeds and chopped dates," says Bernadette Le Roux, author of Roots, Shoots & Leaves.

Serves: 6 (as a side dish)


6 julienne-cut carrots
4 medium beetroots
Handful of fresh, roughly chopped coriander leaves
80g sunflower seeds
6-8 pitted and finely chopped dates
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) freshly squeezed lemon juice
2 teaspoons (10ml) toasted and ground cumin seeds
1 teaspoon (5ml) raw honey
salt and pepper


Mix all the salad ingredients together in a large bowl and toss gently. For the dressing, mix all the ingredients together and whisk to combine. Dress the salad only once you are ready to serve. Extract from Bernadette Le Roux’s, Roots, Shoots & Leaves, published by Sunbird.


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