Honey-roasted carrots with dates, arugula and Moroccan dressing

Moroccans make a simple goat's or cow milk cheese called J'ben. This is a soft, fresh cheese that can be dried to a harder cheese after a couple of weeks. The cuisine also uses yoghurt, fermented milk, and a fermented butter called smen. These are the major milk products in the country.

This salad is packed with flavour. It uses all of the region's traditional flavours in one bowl. The base is a bitter arugula. The original recipe calls for dandelion greens, but I substitute arugula. The carrots are roasted with pomegranate molasses, honey and spices to gie a richly flavoured carrot that has the sauce caramelized on it. The soft goat cheese adds salt and the dates a flash of sweetness. The salad brings together tartness, sweetness and bitter flavours in perfect balance. This is a salad that shines, and every time I have made this salad, it has been a guest favourite.

I have been slowly collecting Greg and Lucy Malouf's books over the last few years. This is a newer and more contemporary cookbook of flavours from the Arabian Peninsula. The Maloufs have used their deep knowledge and expertise to give the recipes a new spin or new look, but the flavours stay true to their core. The dishes are always fantastic and a hit on any table. This cookbook is a wonderful addition to any chef's bookshelf.

For more recipes from this cookbook, click here.

Ingredients:

For the dressing:

1 clove garlic, minced

1/4 teaspoon cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon sweet paprika

1/4 teaspoon chilli flakes, Aleppo if available

Juice of 1 lime

6 tablespoons olive oil

2 tablespoons orange blossom water

For the salad:

6 carrots, cut into thin batons

1 tablespoon honey

1 tablespoon olive oil

Salt, to taste

1/2 teaspoon pepper

1 teaspoon pomegranate molasses

1 teaspoon dried thyme

2 shallots, thinly sliced

10-12 arugula leaves

4 dates, slivered

Soft goat cheese

Almonds or hazelnuts, lightly toasted

Toss the carrots with the honey, olive oil, salt, pepper, pomegranate molasses, and thyme. Set an oven to broil and broil the carrots for 8-10 minutes until coloured and charred on the spot; remove and cool. 

Mix all the ingredients for the dressing well and set aside.

Arrange the arugula leaves in a bowl. Add the carrots, dates, and a crumble of goat cheese. Garnish with the dressing. Serve immediately.