Step 1

In a frying pan, toast the cumin seeds over medium-low heat, stirring, until fragrant and starting to brown, 2–3 minutes. Transfer to a plate and let cool.

Step 2

Using a mandoline or a box grater, shave the carrots lengthwise into thin ribbons. Transfer to a large bowl and set aside.

Step 3

Coarsely chop the olives and parsley. Transfer to a small bowl, add the lemon juice and toasted cumin seeds, and stir with a fork to combine. Add the oil in a thin stream, whisking until the dressing is well blended. Season to taste with salt and pepper.

Step 4

Add the dressing to the carrots and toss well. Divide the salad among plates, sprinkle with the almonds, and serve right away.