Carrot Salad with Pine Nuts and Yogurt Dressing

Ingredients

• 2 tbsp dried cranberries
• 6 tbsp apple juice
• 700 g carrots
• 2 sprigs Mint
• 2 tbsp pine nuts
• 250 g plain yogurt
• 3 tbsp orange juice
• Salt
• Cayenne pepper

Instructions

1. 1.

   Soak the cranberries in apple juice.

2. 2.

   Peel and thinly slice or shave the carrots. Rinse the mint, shake dry, and pluck the leaves. Toast the pine nuts in a hot pan without oil until golden yellow, then set aside.

3. 3.

   Whisk the yogurt with orange juice and season with salt and cayenne pepper.

4. 4.

   Drain the cranberries and mix them with the carrots, mint leaves, and pine nuts. Fold in the yogurt dressing, adjust seasoning, and serve.