How to cook
Grate the carrots on a fine grater and transfer them to a large bowl. To them, add the lemon zest and 1-2 tbsp of lemon juice.
Add the sugar, sunflower oil and almond butter. Stir well.
Add a little more lemon juice and taste it. Then sprinkle with the oregano, salt and black pepper. Stir well.
Leave the salad for about 1 hour in the fridge and then serve.