This is a healthier and easier to make version of a traditional Lithuanian salad with fried bread.


This is a healthier and easier to make version of a traditional Lithuanian salad with fried bread.
Instead of mayonnaise, the carrots are flavored with a sauce made from thick Greek yoghurt, and the bread fried in oil is replaced by ‘Bon Chance’ bread crisps. The salad is seasoned with garlic, ground cumin and fresh coriander, which add savour.

Ingredients

4 medium sized carrots
2 cloves of garlic
A handful of fresh coriander leaves
A couple of handfuls of Bon Chance bread crisps with garlic

Dressing:
2 spoons of thick Greek yoghurt
1 spoon of cold pressed olive oil
1 teaspoon of freshly squeezed lemon juice
A pinch of salt
Ground black pepper and cumin to taste

Preparation

Peel the fresh carrots and cut them into fine straws or grate them through a large-hole grater. Chop the garlic and coriander leaves finely and sprinkle them onto the ready carrots.
Make the salad dressing from the thick yoghurt, olive oil and lemon juice, then add some salt, pepper and cumin. Pour the dressing onto the carrots and mix everything evenly.
Put the carrot salad onto the plates, crush some bread crisps with your hands and sprinkle them over.