This stunning orange-hued salad treats your taste buds to an earthy balance of sweet, crisp tender carrots, juicy oranges, and plump dates and savoury garlic, cumin and parsley. It is a great side dish to enjoy with middle eastern falafel and humous or a delicious spicy burger.

Not only is it pretty but it’s an excellent source of fibre, potassium and vitamins A C and K.

Serves 4.

6 medium carrots, peeled and cut into rounds

2 medium navel oranges, peeled and cut into segments.

½ tsp lazy garlic

1 large lemon, zested and juiced

2tbs cold pressed rapeseed oil (Magnificent Seed)

¼ tsp ground cumin

¼ tsp salt

¼ tsp black pepper

Small bunch fresh parsley, chopped

10 pitted dates, chopped

Method

Bring a pan of water to the boil and cook the carrots for 4 – 5 minutes until just tender, drain and cover with cold water to cool them down.

When cold drain thoroughly and put to one side.

Place the orange segments, and orange juice into a bowl.

In another bowl place the garlic, lemon zest and juice, oil, cumin salt and pepper and whisk to combine.

Add the cooled carrots to the vinaigrette and toss to combine, add the chopped parsley and dates, orange segments and juice, stir gently to combine all the ingredients together.