Moroccan carrot and date salad
1/2 cup pitted dates, chopped
2 tablespoons freshly squeezed lemon juice
4 tablespoons freshly squeezed orange juice
1 pound carrots, peeled and grated
1 clove garlic, finely chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground sweet paprika
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons chopped mint
1 tablespoon chopped flat-leaf parsley
Put dates in a small bowl.
Pour lemon and orange juice over dates and leave to soak for 15 minutes.
Drain dates, reserving juice mixture.
Combine dates with carrots in a mixing bowl.
Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture.
Gradually drizzle olive oil into juice-spice mixture, whisking constantly.
Pour dressing over carrots and dates and stir well to coat.
Stir in mint and parsley.
Allow to sit an hour at room temperature before serving.