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Method
Step 1
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.
Step 2
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.
Prep time10 mins10 minutes, + 20 mins standing time
+ 20 mins standing time
Ingredients
3 cups ice cubes
2 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
Description
This simple snack is a great option for lunch boxes or after school.
Method
Step 1
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.
Step 2
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.
