Peel and grate the carrots, serve them on a plate and add the soy sauce and the juice of half a lemon.
Mix and chop the nuts and cashews in a mortar.
Put the fresh leaves in a bowl and add 2 tbsp. of olive oil and 2 tbsp. of the mixture of walnuts and cashews already grounded.
Serving suggestion: make a base with the fresh buds, then add the grated carrot and a tbsp. of nuts and ground cashews, and finally put the toast with the melted goat cheese on top. Add a pinch of alfalfa sprouts to garnish.