Roasted Carrot and Date Salad

I’ve called this a salad but it’s quite wholesome and hearty with grains and roasted veggies, so it makes a great standalone dish as well as a side. I adjuated recipe a bit to try to reduce the calories, so you can choose which one to follow. https://www.instagram.com/reel/CbsdWXHILVf/?utm_medium=copy_link

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C.

Step 2

Peel and chop the carrots, get them in a roasting tray with the oil and salt and into the oven.

Step 3

Meanwhile mix the honey, vinegar and 2 tbsp of oil together in a small bowl.

Step 4

After about 20 mins of roasting, pour that mix over the carrots and pop back into the oven for another 10 mins.

Step 5

Cook the couscous - measure the couscous volume and add to the bowl. Boil the same amount (same volume, ml) of water and add to couccous. Add pinch of salt, mix wel, cover woth a plate or lid and let sit for 10 min. After 10 min, couscous should be ready.

Step 6

Tear up the dates and remove the stones, then slice the parsley. Add both to a big bowl along with a good pinch of salt, the chilli flakes, cumin and a big squeeze of lemon.

Step 7

Then go in with the carrots and a splash of that glaze from the pan and give everything a good mix.

Step 8

Stir the salt and coriander into the yoghurt and spread the mix over a big plate. Spoon over the salad and enjoy!

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