Carrot and Apple Salad
Puree the yogurt with 2 tablespoons of the almonds and the lemon juice in a blender. Season to taste with salt and pepper. Rinse the lemon balm and pat dry. Finely chop the leaves, then mix into the yogurt sauce.
Peel the carrot, coarsely grate, then mix into the sauce. Rinse the apple and remove the core. Coarsely grate the apple, then mix into the sauce.
Coarsely chop the remaining almonds. Toast the almonds in a dry pan, then remove from the heat. Sprinkle the almonds over the salad, and serve.