Want to read this post in Dutch?
Last May I cut my trip to Krakow short for a very special event. The launch of Eerlijk Eten (Honest Food), a cookbook published by Fairtrade Netherlands. I don't know what it's like over where you live, but I think it is pretty great that an independent and non-profit organization publishes a beautiful and educational cookbook, filled with delicious and fair recipes.
I was happy they invited me, because since my trip to Sri Lanka I feel like I am part of this movement. And I am proud to be. I told you why I think fair trade certification is important and necessary in my previous blog posts (about tea, coconut & fair trade in general). Besides recipes you'll also find information about products in the book, like quinoa, cacao, coffee, nuts and other fair trade products. And there is a spread about our trip to Sri Lanka. It is amazing to see those special moments captured on camera in a real cookbook.
During the launch there was a special guest: Floortje Dessing. She is a travel presenter, owns two sustainable clothing boutiques, and is fairtrade's ambassador. I have admired her for a long time now. She has a strong voice, knows what she stands for and inspires me every time. It was an honor to meet Floortje and talk to her about the topics we both find so important.
Today I want to share one of the recipes from the Honest Food cookbook. This salad is perfect for lunch, on a weekday when you are at home, or in the weekend. I adapted the recipe a teeny tiny bit to fit the season. It has such a warm taste and is both sweet and savory at the same time. Just perfect! I used fairtrade dates, olive oil, and orange. I suggest you do the same if possible. ;)
Maple orange roasted carrot salad with apple & date
Recipe adapted from the "Eerlijk Eten" cookbook
200 gram carrots, scraped
1 large shallot, or 2 small ones, finely chopped
1 orange, juice
1 tbsp maple syrup
1 apple, sliced
2 dates, cut in quarters lengthwise
1 tbsp black sesame seeds, roasted
olive oil for drizzling
sea salt to taste
How to make it:
1. Preheat the oven to 200C/400F. Use a spiralizer to create carrot noodles, or cut them in slices.
2. Place the carrots and shallots in a bowl and sprinkle with olive oil, salt, maple syrup and the juice of half of the orange. Toss to coat. Transfer the carrots to a baking sheet and roast for 15 minutes.
3. Arrange the apples on the plates and add the roasted carrots & shallots. Add the dates and squeeze the orange juice of the other half on top of the salad. Sprinkle with sesame seeds. Enjoy!
This is the second article in collaboration with Fairtrade Netherlands. Read my first blog post here. All opinions are my own.