herbal salad


1 deciliter fresh thyme
70 gram rucola
1 deciliter sundried tomatoes (from a jar marinated in oil)
1 carrot
1/5 red onion
1 orange
6 garlic cloves
1 deciliter brazil nuts
Herbal salt


Peel and cut the onion and slice the orange. Save one orange clove to the dressing. Cut the sundried tomatoes, garlic and nuts in smaller pieces. Roast the garlic in a dry pan with high heat until it has nice color. Scale the carrot. Use a cheese slicer to make thin long stripes of carrot. 
MIx all the ingredients in a salad bowl. Add herbal salt and pepper.