1: Prepare and grate 800 g carrot, pour into a salad bowl.
2: Add the minced 1 spring onion (scallion) and coarsely chopped herbs, mix with a fork, then place a plate on top of the salad bowl while you do the following.
3: Pour 50 g flakeds almonds into a small frying pan over medium heat, and roast, stirring regularly, until slightly colored. Leave to cool.