If you don’t have a mandoline, do yourself a favour and get one. They are indispensable in the kitchen and one of my most used utensils. They make dishes like this a breeze. Use one to slice the carrots into rounds or test out your knife skills.
Next, you need to section the oranges – removing all the peel and pith. It’s a little tricky but with practice, you’ll become a pro. Cut off enough to reveal a clear circle of fruit on each end of the orange.
Stand the orange on one of the ends and moving from top to bottom, cut away a section of peel and pith so that all you can see is the fruit. Work your way around and continue to cut off peel.
Hold the peeled fruit in your hand and use the knife to slice down next to the membrane that separates the segments of fruit. Do the same on the other side of the segment and it should come out. Work your way around, cutting out each section of flesh from the core. Cut each section into large pieces and place in a medium bowl and set aside.
Squeeze the leftover orange cores over a small bowl to extract any juice. You want 2 tblsp for the dressing so discard or drink any extra.
Whisk extra virgin olive oil, ginger, lime juice, and vinegar into orange juice and season with a little salt.
Pour half of the dressing over carrots and let sit until ready to serve. Keep the remaining dressing for later.
Heat a frypan over medium-high. Cook dates, turning occasionally until blackened in spots, about 3 minutes. Let cool, remove the pits and chop roughly into small pieces.
To serve, pour off excess liquid from carrots and discard. Drizzle reserved dressing over carrots, add dates and orange segments and toss to combine. Garnish with the micro coriander leaves.
