This was an excellent salad! Like, really unreasonably good for how simple it was!

We'd already eaten all of the bell peppers that I'd cooked yesterday, so we needed a new side dish to go with the leftover pasta. I didn't feel up for putting much effort in, but this salad didn't take much, so that was convenient. And it punches way above its weight flavour-wise. I'm very pleased with this one.

Shaved Carrots with Olives and Almonds

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 450g carrots
• 1/4 c. green olives, minced
• 1/4 c. chopped flat-leaf parsley
• 1-2 Tbsp. olive oil
• 1-2 tsp. lemon juice
• 1/2 tsp. cumin seeds, toasted
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1/4 c. almonds, toasted

Directions

1. Thinly slice the carrots on a mandoline or a box grater. (Alternatively, use a vegetable peeler to make long, thin ribbons.)
2. Combine the olives, parsley, olive oil, lemon juice, cumin, salt, and pepper and mix well.
3. Add the carrots and toss to combine.
4. Coarsely grind or crush the almonds and sprinkle them over the salad.