Carrot Salad with Citrus Dressing

Grate the carrots into a bowl. Chop the leaves of a few strings of mint or lemon balm and add them. Mix the olive oil, freshly squeezed lemon and orange juice in a jar or blender. Add a pinch of salt and black pepper and blend well. If the taste of the lemon is too strong, add a pinch of brown sugar. Add the dressing to the bowl and toss the carrots.

Put the cedar nuts into a dry hot fryning pan. Toss and turn for a few minutes until golden. Dry-frying the nuts brings out their flavor. Sprinkle on top of the carrot salad and serve.