Ingredients
1 pound carrots, washed, peeled and trimmed
3 medium cloves garlic, minced or pressed
1/3 cup sundried tomatoes in olive oil, finely chopped
1 handful sesame seeds
1 lemon, juiced
1 pinch red pepper flakes
1 handful sliced almonds
splash of olive oil
salt and pepper to taste
Preparation
Use a vegetable peeler to shave the carrots into strips and set aside. Put a large pan over high heat and saute the tomatoes and garlic until the pan looks dry. Add the sesame seeds and saute for 30 seconds. Toss in the carrots along with enough water to keep them from burning. Toss with tongs until the carrots soften and no longer taste raw. Remove from heat. In the bowl combine the lemon juice, pepper flakes, almonds, olive oil, salt and pepper. Toss with the carrots.
