Carrot, date, mint and seed salad

Tamara West

A high-fibre salad with a tasty yoghurt and tahini dressing.

For the dressing

½ cup	Plain unsweetened yoghurt
2 Tbsp	Tahini
1 tsp	Liquid honey
2 Tbsp	Extra virgin olive oil
½ tsp	Smoked paprika
2	Lemons, juice of

For the salad

3	Carrots, small, peeled and shredded or coarsely grated (Main)
2 cups	Kale leaves, finely shredded (Main)
6	Medjool dates, chopped
3 Tbsp	Sesame seeds, toasted
⅔ cup	Roasted cashew nuts, salted
½ cup	Pumpkin seeds
½ cup	Roasted almonds, chopped
⅔ cup	Fresh coriander, chopped
⅔ cup	Fresh mint, chopped

Directions

1. Combine all dressing ingredients and season to taste with salt and pepper.
2. Combine carrot, kale, dates, sesame seeds, cashews, pumpkin seeds, and almonds, coriander and mint and divide between plates.
3. Drizzle over dressing just before serving.