GUEST RECIPE – thanks to Sally Thompson for this recipe and for the photos.
Sally made this salad for me and LW a few weeks ago and it was delicious. The amount of seasoning you use is entirely up to you – it all depends how salty or spicy you want it. It is a tasty vegan dish that is great as a snack, light lunch or as part of a buffet. We had it as part of a vegan meze dinner, sitting on our terrace watching the sun go down. Magic!
2 large carrots, cut in half widthways and spiralized
2 medjool dates or 4 small dates, chopped
A few whole almonds crushed (optional)
Juice of half a freshly squeezed lemon
Juice of a quarter freshly squeezed lime
Season to taste with fresh flat leaf parsley, Himalayan salt, coarse black pepper, chilli flakes, cumin, coriander, paprika and ancho chilli powders
Mix all of the ingredients together. Chill & serve!