Spicy Carrotslaw

Less than 15'

200g FAGE Total

200g organic carrots peeled, trimmed & coarsely grated

Pinch of table salt

1 tsp extra virgin olive oil

½ clove garlic finely chopped

½ inch ginger, peeled and very finely chopped

2 tsp sunflower oil

1 tsp whole black mustard seeds

1 tsp lemon juice

  1. Place the grated carrot in a bowl and add the salt.
  2. Heat the olive oil and gently fry the garlic and ginger. When just beginning to change colour, add to the carrot.
  3. Heat the sunflower oil until very hot. Throw in the mustard seeds and when they start to pop, put the oil and seeds over the carrot mixture.
  4. Add the lemon juice and the yoghurt and mix well.
  5. Garnish with rocket leaves and serve.