Carrot Salad on Avocado Cream

Ingredients

• 3 Carrots
• 3 tbsp olive oil
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 tbsp honey
• 2 tbsp Apple cider vinegar
• 3 tbsp Lemon juice
• Salt
• chili powder
• 1 Garlic clove
• 200 g avocado (flesh)
• 100 g chickpeas (canned; drained weight)
• 15 g Tahini (1 tbsp)
• 0.5 cucumber
• 30 g onions (½ onion)
• 3 sprigs Mint
• 2 sheets yufka dough

Instructions

1. 1.

   Peel, wash and slice carrots into thin rounds. Heat 2 tbsp oil in a pan. Sauté carrots for 2 minutes over medium heat. Add cumin and coriander, drizzle with honey, and caramelize for another 2 minutes. Rinse with vinegar and 2 tbsp lemon juice, season with salt and chili, then let cool.

2. 2.

   Peel garlic and mince it. Blend avocado flesh with chickpeas, garlic, remaining oil, tahini, and remaining lemon juice, seasoning with salt.

3. 3.

   Trim cucumber, wash, halve lengthwise, and slice thinly. Peel onions and dice finely. Rinse mint, pat dry, and tear leaves. Cut yufka dough into strips and toast in a dry pan for 3 minutes over medium heat.