Carrot-Yogurt salad




1 tbsp lemon juice
2 tbsp orange juice
½ tsp rose water (optional)
1 tbsp olive oil
Salt and ground black pepper
4 medium carrots, peeled


For the dressing

¾ cup plain Greek yogurt
1 tsp ground cumin
1 tsp runny honey
1–2 tsp lemon juice, to taste
A pinch of salt


To garnish

3 tbsp dukkah
Ground black pepper
1 tbsp finely chopped mint leaves



In a medium bowl, whisk together lemon and orange juices, rose water (if using), olive oil, and salt and pepper to taste.

Use a vegetable peeler to cut carrots into long ribbons. Toss in the lemon and orange mixture.


Yogurt Dressing:

Stir or shake together yoghurt, cumin, honey, lemon juice and salt. To serve, spoon about 2 tbsp Yoghurt Dressing onto 4 plates and run a spoon through each to create a teardrop shape. Pile carrot ribbons next to the yoghurt and sprinkle with dukkah, pepper and a little mint.


Enjoy your meal!



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