Peel and finely grate the carrots. Place the grated carrots into a salad bowl.
Heat up a fry pan and lightly toast the almond flakes. This should take about 5 minutes.
Add the fennel seeds to the fry pan about half way through and toast for 1-2 minutes.
Add the toasted almond flakes, fennel seeds, sultanas and parsley leaves to the salad bowl. Mix everything until combined.
For the dressing, mix the juice of 1/2 lemon, Dijon mustard, maple syrup and olive oil together in a small bowl. Add the dressing to the salad and mix everything together.