Carrot, Date & Lemon Salad

Serves 4

This is just another carrot salad... NOT. It’s bursting with fresh acidity and punch with the unexpected caramel note of fresh dates and salty pistachio nuts.

Carrot,Date and Lemon Salad Photo: supplied

Ingredients

• 4 medium carrots
• Finely grated zest 1 lemon
• 2 Tbsp lemon juice
• 1 tsp salt
• 6 fresh dates
• 2 Tbsp extra virgin olive oil
• 1 hot green chilli, finely chopped, or to taste
• 12 toasted salted pistachio nuts
• ½ cup chopped coriander
• 2 tbsp chopped mint
• ½ cup plain unsweetened yoghurt
• 1 tsp sumac

Method

1 Peel and coarsely grate carrots. Put carrots in a bowl and toss with lemon zest, juice and salt. Cut dates in half and remove stones and slice flesh. Add to carrots. Mix in olive oil and chilli. Chill salad for 1 hour.

2 Shell pistachio nuts and cut into slivers. Stir coriander and mint through salad. Transfer salad to a serving bowl, spoon yoghurt on top and scatter with pistachio nuts. Dust with sumac and serve.