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
  1. Preheat the oven to 240 ˚C.
  2. Mix the carrots, maple syrup, 3/4 tsp salt and 1 big pinch of pepper in a bowl.
  3. Spread generously on a baking sheet lined with parchment paper and roast in a hot oven for 18 minutes, until nicely browned.
  4. Halfway through, lift the carrots through.
  5. While the carrots are in the oven, prepare the chamoy sauce.
  6. 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.
  7. Roast the almonds in a pan with 1/2 tsp salt until lightly browned.
  8. 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.