• 1kg carrots • 2 cloves of garlic chopped • 2 tbs sugar • 2 tbs extra virgin olive oil • 50 g of roasted and sliced almond • 2 large oranges peeled and sliced • 2 tbs freshly chopped mint • 2 tbs ground cumin
1. Peel the carrots. Place into a saucepan and coverwith water. Add the sugar, bring to the boil and cook until firm. Drain and then dry. Cut into julienne or grate.
2. Saut the garlic in a fry pan with olive oil, add carrots and fresh herbs and season with cumin, salt and pepper. Set aside until cold.
3. Add the orange juice and sliced orange, add a touch of orange blossom water and mix well. Serve with fresh mint leaves, sliced orange and roasted almonds.
