Carrot Latkes with Arugula Feta and Pepita Salad

Ingredients

• 1 lb. (500 g) carrots, shredded
• 3 eggs, lightly beaten
• 3/4 cup (4 oz./125 g) almond flour
• 1/3 cup (1/2 oz./15 g) minced fresh flat-leaf parsley
• 2 garlic cloves, minced
• Kosher salt and freshly ground pepper
• Unsalted butter for frying
• 2 Tbs. olive oil
• 1 Tbs. sherry vinegar
• Juice of 1/2 lime
• 1/2 tsp. ground cumin
• 5 oz. (155 g) arugula, tough stems removed
• 1/2 lb. (250 g) feta cheese, crumbled
• 1/4 cup (1 oz./30 g) pepitas or sunflower seeds

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