Carrot Mango Salad with Date Dressing

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Serve this light, vibrant carrot, mango and fresh herb salad with a date dressing for a simple lunch or side dish. For the date dressing, I used Persian-style Feta, which is made from cow's milk, but you can replace with Greek variety, which is made from sheep's and goat's milk. Make a huge batch of this healthy salad to keep in the fridge as it makes the perfect accompaniment to your grill feast, but sprinkle the nuts over the salad right before serving, so they will stay crispy. Kaloute / kalute / kali dates are a type of fresh dates or wet dates with a soft meaty texture in Iran, similar to fresh mazafati dates. They're not strictly "fresh" as they have dried a little and darkened on the skin. The dried dates are great for the dressing too, but soak them first in hot water before mixing with other ingredients.

 

Salad	Dressing
600 g Carrots, peeled and grated or shredded A large handful of flat parsley or coriander, chopped 1 Sweet ripe mango, peeled and sliced A handful of hazelnuts, toasted and crushed	60 ml Extra-virgin olive oil 40 g Feta (Persian or Greek) 6-10 Fresh kaloote dates, seeds removed (or dried one, soaked in hot water) 50 ml Water (using hot water if using dried dates) 1 tbsp Balsamic vinegar 2 tbsp Pomegranate molasses

1. To make the dressing, combine all ingredients in a blender or food processor and blitz to a jam-like consistency. Scoop out into a small bowl, season with salt and pepper, cover and set aside until ready to serve.
2. In a medium skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 5-10 minutes, stirring the nuts occasionally. Place on a clean kitchen towel, cover, and let steam for 1 minute. Using the towel, gently rub the hazelnuts to release their skins. Crush the hazelnuts.
3. Peel and grate the carrots using a mandoline, box grater or in a food processor. Chop the parsley or coriander or a mixture of two. Peel and slice the mango into sticks. Place grated carrots, chopped parsley and mango sticks in a large bowl.
4. Add in half of the dressing and toss to combine. Serve the salad with chopped toasted hazelnuts and the remaining dressing.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com