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.