What a way to treat carrots!
1½ cups plain unsweetened yoghurt
4 medium carrots, peeled and thinly sliced
¼ cup shelled toasted salted pistachio nuts
2-3 large kaffir lime leaves
Juice 1 lemon
Flaky sea salt
1 Tip yoghurt into a sieve lined with paper towels set over a small bowl. Drain for 3-4 hours.
2 Put carrots in a saucepan, cover with cold water, salt and bring to a quick boil. Drain and refresh with plenty of cold water until they feel cool. Drain, then transfer to paper towels to dry.
3 Chop pistachio nuts. Shred kaffir lime leaves, discarding the spines of the leaves.
4 When ready to assemble the salad, spread most of the drained yoghurt on a serving plate and top with the carrots. Squeeze over lemon juice and sprinkle with sea salt, then dob with remaining yoghurt. Sprinkle with kaffir lime leaves and pistachios and serve.
‘Read about draining yoghurt here Labna