NORTH AFRICAN CARROT SALAD
Ingredients:
8-10 carrots, peeled and grated
2 cups of spinach or baby silverbeet
½ cup of fresh dates (medjool are best) chopped but not too finely
½ cup of fresh mint roughly chopped
½ cup of fresh Italian parsley roughly chopped
½ cup roasted almonds (or cashews)
Salt
Dressing:
1 big clove garlic grated
4 tsp Dijon mustard
4 tbsp maple syrup or 3 tbsp pomegranate molasses and 1 tbsp of brown sugar
2 tsp whole cumin seed toasted
1 preserved lemon (skin only discard the mushy flesh)
1 tsp sumac (if you don’t have sumac that’s okay replace with 1 tsp grated lemon zest)
5 tbsp of cider vinegar
4 tbsp good quality olive oil
In a large bowl mix together all the salad ingredients. Mix all the dressing ingredients together with a fork or whisk until well combined and then pour over salad.