INGREDIENTS
100 g
Cranberries, fresh
1
Garlic clove
3
Of thyme or lemon thyme, springs
1/2
Orange, zest of large
500 g
Young carrots, medium
3 tsp
Harissa paste
60 milliliters
Maple syrup
1
Black pepper
1/2 tsp
Salt
30 milliliters
Olive oil
20 g
Almond flakes