Peel and wash the carrots and cut them diagonally into thin slices. Roast cashews in a pan without fat. Take out, let it cool down a bit and chop it roughly. Wash and dry limes and grate half of the peel thinly. Halve the lime and squeeze out one half. Heat the oil in a flat, wide pan. Steam carrots for about 1 minute in it, then dust with spices (turmeric, cumin, chili etc.).
Fry briefly, then deglaze with 300 ml water. Add maple syrup and lime juice. Season carrots with salt and pepper and cook covered for about 5 minutes until al dente. Put carrots and steaming stock into a bowl and let it cool down. Wash and clean the salad and cut into strips. Mix salad, lime zest and cashew nuts and season again with a little curry, salt, pepper and possibly maple syrup. Crumble the cheese on top and serve
Waiting time approx. 20 minutes