Clean, peel and wash the carrots and cut them diagonally into thin slices. Wash ##parsley##, dab dry, pluck leaves from the stalks and chop coarsely. Heat the fat in a large pan. Steam carrots for 7-8 minutes while turning. Fold in ##plums##, deglaze with orange juice, bring to the boil and simmer for about 3 minutes. Stir in parsley.
Season with salt, pepper, some sugar and 1/2 tsp. cumin and ##cinnamon## each. Fill into a bowl and let it cool down. Roast pine nuts in a pan without fat until golden brown, take them out and let them cool down. Fold the pine nuts into the salad. Season the salad with salt, pepper, sugar, cinnamon and cumin and serve
Waiting time approx. 20 minutes