I got these coloured carrots from Offerings Farms. You can use the seasonal red winter carrots in their place as well.
This is a quick idea for a salad/side that is pretty great by itself but can also be part of a whole meal. I use storebought chaat masala here and honestly don’t have the time to make mine from scratch. Brands like Everest, MDH and Shan are the ones I usually opt for when it comes to buying masalas in the market.
Chaat Masala Coloured Carrots and Dates
Yield 4 servings as a side
Sweet, seasonal coloured carrots don’t need much to shine. The gobsmacking hit of chaat masala against softened dates and segments of juicy oranges that dress everything makes this a super delicious salad to serve for lunch.
Coloured carrots 250g
A pinch of salt (this is if your chaat masala doesn’t season the carrots enough)
Oranges 2 medium-sized seasonal preferably, segments separated from the peel
Extra virgin olive oil 2 tbsp
Apple cider vinegar 1 tbsp
Coriander 2 tbsp, freshly chopped for finishing
Lime juice 1 tbsp
Shave the carrots into thin slivers on a mandolin slicer taking care to not slice your finger as you do so. Even the most experienced kitchen peeps will tell you hat you must be careful with the mandolin slicer. Add 1-1 1/2 tsp of chaat masala to the carrots and massage the masala into the carrots gently. Taste one to tell if the seasoning is spot-on. If it requires any more seasoning, add the pinch of salt, else leave it out.
Let the carrots rest for an hour on the countertop, preferably cling filmed. This will draw out the liquid from the carrots and soften them a bit.
While this is happening, chop up the dates and toss them in a frying pan over a medium flame until they are soft and squidgy and have coloured in places.
Whisk together the extra virgin olive oil, apple cider vinegar and lime juice in a bowl. This is your dressing.
After an hour is up and the carrots are soft, take a plate and arrange the carrot slices. Add a few orange segments on top, followed by bits of the softened dates haphazardly. If some bits stick to each other, that’s fine. Pour over the dressing, clingfilm the salad and keep it chilled till ready to serve.
Before serving, add chopped bits of coriander on top and bring to the table.
Adapted from a Bon Appetit recipe