Summary

Ingredients

• 600 g carrot (s)
• 2 hot peppers, green
• 6 tablespoon oil
• 1 tablespoon mustard seeds
• salt
• 1 tablespoon sugar
• 4 tablespoon orange juice
• 4 tablespoon lemon juice
• 40 g desiccated coconut

For the sauce:

• 1 small chilli pepper (s), green
• 1 piece (s) ginger root, walnut-sized
• 500 g yourt, (whole milk yourt)
• salt
• 2 tablespoon sesame seeds
• 1 teaspoon sambal oelek
• 2 tablespoons oil

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Instructions

1. For the salad, peel and roughly grate the carrots. Cut ½ pepper into rings and set aside, core the rest under running water and chop finely.
2. Do not let the oil get too hot in a large pan. Lightly fry the chopped peppers and mustard seeds. Add the carrots and season with salt and sugar. Fry without the lid for 1 minute while stirring, then deglaze with orange and lemon juice and let cool in a serving bowl.
3. Lightly roast the coconut flakes in a pan without fat while stirring and sprinkle with the pepper rings over the carrots before serving.
4. For the sauce, halve the chili pepper lengthways, remove the core under running water and cut across into wafer-thin strips. Peel the ginger and grate finely.
5. Mix the chilli and ginger with the yogurt and season the yogurt with salt. Chill for at least 1 hour.
6. In the meantime, toast the sesame seeds in a pan without fat. Mix the sambal oelek with the oil and then drain through a sieve, collecting the oil. Stir the sesame seeds into the yogurt and drizzle the oil onto the sauce.