Ingredients:
500 g carrots
250 ml plain yogurt
1 lemons, juiced
125 g walnuts, chopped
1 teaspoon ground cumin
1/2 bunch mint
Directions:
Grate the carrots.
Toss with the yoghurt, lemon juice, chopped walnuts, ground cumin and mint.
Garnish with mint leaves.
Serve with pappadums, chutney and Bringal pickle.
Servings: 2-6
Time preparation: 15 min.
Time total: 15 min.