Shaved Carrot, Date & Herb Salad with Pomegranate Molasses & Roasted Black Eyed Peas
I find myself reaching for this salad when I want something light, bright and nuanced. I usually have all the ingredients in my pantry and vegetable crisper so I can whip this together with ease.
The black eyed peas are the real stars of the show, here. Roasting them yields a lightly crispy interior that is addictive. Please do not skip roasting them!
I don’t care for dates that much but I LOVE them in this salad. I tend to find them too sweet but paired with the astringent greenness of the fresh herbs they are balanced. If you wanted to bulk the recipe up even further consider adding toasted walnuts, hazelnuts or a fresh cheese like burrata or torn mozzarella.
Ingredients
½ c black eyed peas
2 tsp salt, divided
4 Tbsp olive oil, divided
2 large carrots, shaved
6 medium dates, slivered
½ c mixed herbs roughly chopped
2-3 Tbsp pomegranate molasses
DIRECTIONS
Preheat the oven to 375°F (190°C).
Add the black eyed peas to a small pot and cover with at least 2 inches of water. Add 1 tsp of salt, cover and bring to a boil over medium high heat. Reduce to a simmer and continue to cook until the peas are tender, about 15 minutes.
Drain peas completely and add to a medium bowl along with 1 Tbsp of olive oil and ½ tsp salt. Transfer to a parchment lined baking sheet and add to the oven. Roast for 20-25 minutes until the peas are lightly browned and a bit crispy. Set aside to cool.
Add peas, carrots, dates, herbs, pomegranate molasses, the remaining 3 Tbsp olive oil and the remaining 1 tsp of salt to a large bowl and gently mix. Taste and adjust seasonings. Transfer to a large serving platter and serve immediately.
Serves: 4
NOTES
To slice the carrots into ribbons you can use a mandoline or a vegetable peeler
Ideal herbs to use may include parsley, dill, tarragon, cilantro, chives and mint. Sprouts make a lovely addition too.