Curly carrots with creamy dip
This simple snack is a great option for lunch boxes or after school.
Note: + 20 mins standing time
- 3 cups ice cubes
- 2 large carrots, peeled
- 1/2 cup (140g) plain Greek-style yoghurt
- 1/3 cup (80ml) buttermilk
- 1 spring onion, finely chopped
- 2 tsp finely chopped dill
- 1 lemon, rind finely grated, juiced
In a large bowl, combine 6 cups (1.5L) water and the ice. Using a vegetable peeler, peel long thin strips down the length of the carrots. Shape strips into curls and add to the iced water in the bowl. Set aside for 20 mins or until carrots become crisp.
Meanwhile, in a medium bowl, whisk the yoghurt, buttermilk, spring onion, dill, lemon rind and 2 tsp lemon juice. Season with pepper. Set aside for at least 10 mins to allow the flavours to blend. Taste and add more pepper or lemon juice if necessary.
Drain carrots well and serve with dip.