Purple is the colour of royalty, and this dish deserves a crown. Full of rich flavours and beautiful colours, it’s certainly fights the classic ‘boring salad’ stereotype. Purple carrot, date and goat’s crottin salad is fresh and crunchy, with just enough sweetness and smoky creaminess to make it deliciously interesting.
Recipe by Jacques Erusmus
Purple carrot, date and goat’s crottin salad
- 600g purple baby carrots
- 25ml olive oil
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) natural sweet dessert wine
- 250g goat’s crottin or Brie, sliced
- 12 fresh dates, pitted
Preheat the oven to 200°C.
Toss the baby carrots with olive oil, salt and pepper, and roast until starting to get tender, 10 – 15 minutes.
Add the dessert wine and roast for another 5 minutes.
Place the carrots in a serving bowl, top with the cheese and dates, and spoon over the pan juices to serve.