400-450 grams mixed baby carrots e.g orange, purple and white
100 grams fresh dates, pitted
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
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.