Side Servings

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

6
Easy
15 minutes
15 minutes
Wine/Spirit Pairing
Reyneke Organic Sauvignon Blanc 2009

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Ingredients

Method
  • 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

Ingredients

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.

Jacques Erasmus

Recipe by: Jacques Erasmus

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