This salad works well for Tu B’shvat with its dates and oranges. Add golden sultanas, figs and dried cranberries for a really fruity treat.
4/5 medium carrots, peeled
3 medjool dates, pitted
100g feta cheese
Handful of pecan nuts
For the dressing:
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
2 tbsp orange juice
2 tbsp maple syrup
Large pinch each of cinnamon, ginger and cumin
Handful of coriander or mint, roughly chopped
Heat your oven to 200°C and toast the pecan nuts on a baking sheet for 5-10 minutes. Keep an eye on them as they burn easily.
Slice the peel and pith from the top and bottom of each orange.
Remove the rest of the peel and pith with a serrated knife, slicing from top to bottom and following the curve of the fruit.
Cut out each segment into a large bowl, pouring in any excess juice.
Using a peeler, cut the carrots into ribbons and add them to the bowl.
Slice each date lengthways into four or six pieces, depending on how big they are.
Mix the dressing ingredients well, season and pour enough over the salad ingredients to dress and not drench.
Crumble over the feta cheese.
Snap each pecan in half and sprinkle over the salad with the coriander.