Chicory-Carrot Salad

Ingredients

• 600 g chicory
• 2 carrots
• 3 tbsp olive oil
• 1 tsp powdered sugar
• 50 g pitted dates
• 2 Spring Onions
• 0.5 bunch Parsley
• 2 tbsp Lime juice
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 tsp paprika powder
• 0.5 tsp Ras el-Hanout
• Salt

Instructions

1. 1.

   Peel the carrots and cut them into sticks or grate them.

2. 2.

   Wash, trim, and slice the chicory into about 1 cm thick strips.

3. 3.

   Sauté the carrots and chicory in 1 tbsp hot oil, dust with powdered sugar, and let them caramelize slightly. Deglaze with 50 ml water, season lightly with salt, cover, and simmer for about 5 minutes.

4. 4.

   Slice the dates into strips.

5. 5.

   Wash, trim, and cut the spring onions into rings.

6. 6.

   Coarsely chop the parsley.

7. 7.

   Combine lime juice with spices, remaining oil, dates, spring onions, and parsley. Fold in the carrots and chicory, season with salt to taste, arrange on plates, and serve.