This salad recipe promises a tasty amalgamation of baby carrot, date, and coriander that can be put together in under 10 minutes.
Serves: 4-6
INGREDIENTS
400-450 grams mixed baby carrots e.g orange, purple and white
100 grams fresh dates, pitted
Dressing
large handful coriander, leaves and stems
1 garlic clove, crushed
1 teaspoon finely grated ginger
1 tablespoon runny honey
4 tablespoons extra virgin olive oil
juice of 1 lemon
sea salt and freshly ground pepper
METHOD
Dressing: Finely chop the coriander and combine with the garlic, ginger, honey, olive oil and lemon juice. Season to taste.
Bring a large pan of salted water to the boil. Trim and scrub the baby carrots, cutting any that are very large in half lengthwise. Cook the carrots until tender then drain well. Pour the dressing over the still warm carrots and toss to combine. Serve the carrots on a flat platter with torn dates scattered over the top and extra coriander leaves.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.