Ingredients (2 servings) as a side dish:
- 500 g carrots , peeled and cut diagonally into sticks (8x1cm)
- 1 1/2 tbsp olive oil
- 1 tsp maple syrup
- 5 g mint leaves, roughly chopped
- 5 g dill, roughly chopped
- 8 dried apricots, cut into fine slices
- 30 g almonds, roughly chopped
- salt, black pepper
- lime juice
- chamoy – sauce
- Preheat the oven to 240 ˚C.
- Mix the carrots, maple syrup, 3/4 tsp salt and 1 big pinch of pepper in a bowl.
- Spread generously on a baking sheet lined with parchment paper and roast in a hot oven for 18 minutes, until nicely browned.
- Halfway through, lift the carrots through.
- While the carrots are in the oven, prepare the chamoy sauce.
- Once the carrots are cooked, place in a large bowl with the sauce. Mix well, then let sit for 20 minutes to allow the flavors to combine.
- Roast the almonds in a pan with 1/2 tsp salt until lightly browned.
- Mix the herbs and apricots into the salad. Arrange the salad on a platter, sprinkle with the almonds and drizzle with remaining oil and lime juice.
