Moroccan Spiced Carrot Salad with Toasted Pine Nuts and Mint Yogurt Dressing

Ingredients

• •6 medium carrots, peeled and grated
• •1/4 cup toasted pine nuts
• •1/4 cup fresh mint leaves, chopped
• •1/2 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon paprika
• •1 teaspoon honey
• •2 tablespoons olive oil
• •1 tablespoon lemon juice
• •1/2 cup plain Greek yogurt
• •2 tablespoons fresh mint leaves, finely chopped (for dressing)
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Peel and grate the carrots using a box grater or food processor, and transfer them to a large mixing bowl.

2. 2

   In a small dry skillet over medium heat, toast the pine nuts until golden and fragrant, stirring frequently to avoid burning. Set aside to cool.

3. 3

   In a small bowl, whisk together the ground cumin, coriander, cinnamon, paprika, honey, olive oil, lemon juice, salt, and black pepper to create the spice dressing.

4. 4

   Pour the spice dressing over the grated carrots and toss well to coat evenly.

5. 5

   Add the toasted pine nuts and chopped fresh mint leaves to the carrot mixture, gently folding them in for even distribution.

6. 6

   In another bowl, prepare the mint yogurt dressing by combining the Greek yogurt, finely chopped mint, a pinch of salt, and a squeeze of lemon juice. Mix until smooth and well combined.

7. 7

   Serve the spiced carrot salad on a platter or individual plates, drizzling the mint yogurt dressing over the top or serving it on the side. Garnish with additional mint leaves if desired.