Ingredients:

• 60 gr hazelnuts
• 400 gr rainbow carrots (or small baby carrots)
• 1 tsp honey (or rice sirup if you do not use honey as well)
• 1 tsp pomme granate molasses
• 2 tbsp dried thyme
• fresh grounded black pepper
• salt
• 1 shallots cut in small rings
• 2 tbsp olive oil
• 75 gr wasabi lettuce (or dandelion salad if you can get any)
• 6 large Medjool dates stoned and chopped
• for the dressing:
• 1 clove of (black) garlic
• 1 tsp coarse sea salt
• 1/4 tsp cinnamon
• 1/4 tsp cuminpowder
• lemon juice of 1 lemon
• some honey
• 2 tbsp olive oil
• splash of orange blossom water
• 1/2 Pull biber

Preparation:

Preheat the oven at 200 ℃.

Start by roasting the hazelnuts, 8 to 10 minutes until they start to smell and turn dark. Rub the dark skin off in a clean kitchen towel. Chop the nuts and set aside.

Clean the carrots, place them in a baking dish, sprinkle with the honey , the molasses and thyme and enough black pepper and salt. Mix with the olive oil and roast in the oven for 25 minutes or until they turned brown and soft. Set aside.

Meanwhile prepare the dressing. Mix al the ingredients for the dressing in a mixing bottle and shake well.

Mix the lettuce, the shallot rings. the chopped dates and the chopped hazelnuts in a large dish. Add the warm carrots and pour the dressing over everything. Serve when warm.

This salad combines perfect with couscous, spiced rice, potato wedges, pretty much anything you like.

Enjoy!

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• serves: 4
• preparation time: approx. 45 minutes

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