4 as an entree
20 baby carrots, scrubbed and trimmed
2 tsp olive oil
6 roasted macadamias, halved
20 sorrel leaves
Grated parmesan, to serve
1½ tsp Dijon mustard
1½ tbsp apple cider vinegar
juice of 1 lemon
150 ml olive oil
1tbsp chopped coriander
1 tbsp chopped parsley
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
Preheat a barbecue chargrill to medium.
For the dressing, place all the ingredients in a sealable jar. Seal well, then shake until emulsified. The rule of thumb for a vinaigrette is 1 part acid, 2 parts fat (olive oil), but you can adjust to taste if you like.
Place the carrots and olive oil in a large bowl, season with salt and toss to coat. Chargrill the carrots, turning occasionally for 5 minutes or until just tender.
While the carrots are cooking, halve and seed the dates, then coarsely tear into a bowl. Add the macadamias and sorrel leaves, then when they are cooked, add the carrots. Season to taste, then shake the dressing again and pour over just enough to coat the salad. Place on a large plate, scatter with grated parmesan and serve.