Baked carrots salat with almonds, mint and parsley

Whoever tries this salad is always surprised at how unusually it tastes. Mint, lemon and chili make the backed carrots fresh, almonds add a but of crunch and orange blossom water adds that special aroma. We love it as a lunch or a side dish to a dinner. You can have it cold or hot. It is perfect for picnics, family celebrations, all sorts of gatherings or as a simple snack.

Ingredients:

Serves 4-6

For the carrots:

800 gr carrots

3 tbsp olive oil

1/2 tsp cumin

1/2 tsp chili flakes

1 pinch of salt

1 tsp The Luminous

1/2 cup almonds

a handful of mint

a handful of parsley

Cut carrots into thin slices, put into a baking tray and mix well with olive oil and spices. Bake in 200 degrees for 15-20 minutes.

Roast the almonds in a pan and then chop them roughly. Also chop the parsley and mint and add it all to the carrots once they’re out of the oven.

For the dressing:

2 tbsp olive oil

1 tbsp orange blossom water

1 tbsp of lemon juice

1 tsp of honey

salt and black pepper to season

Mix it all together and add to the carrots. Finish by adding mint and parsley.

Tip: To make it a full meal, we love to add lentils or bulgur.