Spiced Carrot Salad With Yogurt Pitas Recipes

SPICED YOGURT WITH SUMMER BERRIES

Steps:

• Line a large sieve with cheesecloth, pour in the yogurt and fold over the edges so it is completely covered. Place the sieve over a bowl and put into the fridge for 12 hours.
• Put the saffron into a small bowl and add about 2 tablespoons boiling water. Let steep for 5 minutes, and then strain it, reserving the saffron.
• Put the drained yogurt into a bowl, add the steeped saffron, honey and cardamom, and stir well to combine. Pour into individual serving bowls and refrigerate until ready to serve. Sprinkle with toasted almonds and berries just prior to serving.

SPICED CARROT SALAD WITH YOGURT PITAS

Steps:

• 1. Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.
• 2. Heat a splash of oil in a hot pan and add the onions. Cook until golden, about 5 minutes. Pour the onions over the carrots and toss to coat. Cover and refrigerate 2 hours and up to overnight.
• 3. Just before serving, add the cilantro leaves to the carrot mixture. Spread the Greek yogurt on the pita chips and serve alongside the carrot salad.

CAULIFLOWER-AND-CHICKPEA PITAS WITH CREAMY YOGURT SAUCE

Steps:

• Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
• Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.

SPICED CARROT SALAD

Steps:

• Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
• Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
• Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
• To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

WABBIT-APPROVED CARROT RAISIN SALAD

Steps:

• Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.

PINA COLADA CARROT SALAD

Steps:

• In a large bowl, combine carrots, grapes, yogurt and macadamia nuts; toss to coat. Squeeze lemon wedges over salad before serving.