For ➍for the minted yogurt:
200 g Greek natural yoghurt
2 tbs chopped mint
for the carrot salad:
2 large carrots, peeled & halved
2 kohlrabi, peeled
2 tbs sunflower oil
4 ts cumin seeds
4 ts lemon juice
Mix the yoghurt with the mint, ½ ts of salt and some pepper. Set aside.
Finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips.
Put these in a bowl with a large pinch of salt and mix together well.
Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.
Add 1 or 2 sliced tomatoes. Serve with kofta kebabs or as a salad with a chunk of flat bread.
Finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips.
Put these in a bowl with a large pinch of salt and mix together well.
Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.
Add 1 or 2 sliced tomatoes. Serve with kofta kebabs or as a salad with a chunk of flat bread.
