Exotic carrot salad

Ingredients for 4 servings:

• 500 g sliced ​​carrot(s), cooked until al dente
• 1 pepper, very finely chopped
• 50 g raisins, soaked in rum
• 3 tbsp rapeseed oil
• 2 tbsp honey dissolved in 3 tbsp water
• 50 g pine nuts, roasted without added fat
• 1 tsp, heaped spice mix
• Salt
• lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the carrots, cooked until al dente, and the very finely chopped bell peppers in a salad bowl. Dissolve the honey in water in a bowl and whisk together with the oil and spice mix (1 pinch each of ground cinnamon, ginger, allspice, pepper, and cayenne pepper) to form a marinade. Season with salt and a little lemon juice, then pour over the carrots. Finally, carefully fold in the raisins soaked in rum (we’ve also replaced half the amount with dates). Just before serving, toast the pine nuts (chopped almonds work too) without fat and sprinkle over the salad. The salad tastes best served lukewarm!