Moroccan Carrot Salad with Cucumber

Summary

Ingredients

• 10 large carrot (s)
• 2 small cucumber (s) with untreated skin (organic)
• 100 g raisins
• 100 ml olive oil
• 80 g flaked almonds
• 1 tablespoon honey or agave syrup
• 1 tablespoon lemon juice
• 0.5 teaspoon ½ ginger powder
• 1 teaspoon cinnamon powder
• Ground pepper

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Instructions

1. Scald the raisins in a bowl with hot water and leave to soak for 10 minutes.
2. Cut the cucumber unpeeled into bite-sized pieces. Peel and grate the carrots and place in a bowl with the cucumber pieces. Fold in the drained raisins.
3. Mix lemon juice, ginger, cinnamon, honey or agave syrup, olive oil and pepper well in a small bowl or shake well in a closed mug.
4. Lightly toast the almond flakes in a pan without oil while stirring over low heat.
5. Pour the dressing over the salad and fold in. Garnish with flaked almonds and serve immediately.