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Organic carrot salad with dates, goats' cheese and rose water caramel dressing

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Organic carrot salad with dates, goats’ cheese and rose water caramel dressing

15 minutes

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Organic carrot salad with dates, goats’ cheese and rose water caramel dressing

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 kg organic carrots
Olive oil, for drizzling
125 g soft brown sugar
½ cup organic cream
1 T rose-water
12 fresh organic dates, pitted and halved
200 g goat’s-milk cheese, broken into pieces
Maldon salt and freshly ground black pepper

Method

Preheat the oven to 200°C.

Place the carrots in a roasting pan and drizzle with olive oil and a little water. Roast for 25 to 30 minutes, or until tender. In a saucepan over a medium heat, add the sugar and cream and bring to the boil.

Cook for 15 minutes, or until reduced by half, then stir in the rose-water.

Serve the warm carrots, some of them sliced and some whole, with the halved dates and goat’s-milk cheese and spoon over the creamy caramel.

Season to taste.