Name: Sticky date spiced carrots
Ingredients: 700g carrots, peeled and cut on the diagonal into 1cm thick pieces (650g); 4 tbsp olive oil; ½ tsp smoked paprika; ½ tsp ground cumin; 50g walnuts; ½ a red onion, finely sliced into half moons (about 60g); 1 small red chilli, finely sliced; 3 lemons, one kept whole and the other juiced for 3 tbsp of juice; 20g coriander leaves; 20g mint leaves; 1 tbsp baharat; 70g pitted medjool dates, roughly chopped; ½ tsp aleppo chilli flakes; 1½ tsp date syrup; Fine sea salt

New

Salad Spring Dips and dressings

Serves 4 as a side

Prep 20 min

Cook 35 min

The dressing for these roasted carrots is made by melting dates with roughly chopped lemon and baharat to create a tangy, smokey and sweet sauce. It’s balanced out by the bright pickled onions and herbs. This can be served warm or at room temperature.

Ingredients

700g	carrots, peeled and cut on the diagonal into 1cm thick pieces (650g)
4 tbsp	olive oil
½ tsp	smoked paprika
½ tsp	ground cumin
50g	walnuts
HERBY PICKLED ONIONS
½	a red onion, finely sliced into half moons (about 60g)
1 small	red chilli, finely sliced
3	lemons, one kept whole and the other juiced for 3 tbsp of juice
20g	coriander leaves
20g	mint leaves
DATE DRESSING
1 tbsp	baharat
70g	pitted medjool dates, roughly chopped
½ tsp	aleppo chilli flakes
1½ tsp	date syrup
	Fine sea salt

Method

Preheat the oven to 200C.
Combine the carrots, 2 tablespoons of oil, paprika, cumin and 1½ teaspoon of salt on an oven tray lined with baking paper. Roast for 35 minutes, stirring once, until starting to char around the edges.
At the same time, toast the walnuts on a small tray in the oven for 5-8 minutes, then roughly chop.
Meanwhile, make the herby pickled onions. In a small bowl, toss together the onion, chili, 2 tablespoons of lemon juice and ¼ teaspoon of salt and set aside for 15-20 minutes, until slightly softened, then add about a third of the herbs.
For the date dressing, trim the ends off the whole lemon, carefully slice off and discard the peel and pith, then roughly chop the lemon flesh, removing any pips. Heat the remaining 2 tablespoons of oil in a medium frying pan on a low heat, then add the baharat, dates, chopped lemon, aleppo and 1 teaspoon of salt. Cook for 5-8 minutes, stirring occasionally, until the dates have softened and the flavours have melded together. Remove from the heat, stir through 1 tablespoon of lemon juice and the date syrup and transfer the mixture to a large mixing bowl. Add the carrots, walnuts and remaining herbs and gently mix to combine.
To serve, spoon the carrots onto a platter and top with the herby pickled onions.