1 lb (450 g) carrots, scrubbed and thinly sliced
2/3 cup (150 ml) 1/4 pt unsweetened orange juice
4 oz (100 g) dried dates, rinsed, stoned (seeded) and chopped
2 oz (50 g) sunflower seeds
1 tsp (5 ml) chopped fresh parsley
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
lettuce leaves, to serve
peeled orange segments, to garnish
2/3 cup (150 ml) 1/4 pt unsweetened orange juice
4 oz (100 g) dried dates, rinsed, stoned (seeded) and chopped
2 oz (50 g) sunflower seeds
1 tsp (5 ml) chopped fresh parsley
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
lettuce leaves, to serve
peeled orange segments, to garnish
method
1. Place the carrots and orange juice in a saucepan. Bring to the boil, cover, lower the heat and simmer for 5 minutes, until the carrots are almost tender but still crunchy.
2. Strain, reserving the orange juice.
3. In a small bowl mix the carrots with the dates, sunflower seeds and parsley.
4. Mix the oil, lemon juice and mustard with the hot orange juice and pour over the carrots.
5. Serve warm or cold on a lettuce leaf, garnished with orange segments.
2. Strain, reserving the orange juice.
3. In a small bowl mix the carrots with the dates, sunflower seeds and parsley.
4. Mix the oil, lemon juice and mustard with the hot orange juice and pour over the carrots.
5. Serve warm or cold on a lettuce leaf, garnished with orange segments.
serving amount
serves 4
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