Purple carrot salad.

2 purple carrots

100g soy yoghurt

1/2 tsp olive oil

gomasio (or roasted sesame and salt)

Grate the carrots and mix with oil and yoghurt, season with gomasio to your taste. I used olive oil in which I pickled lime peel. Instead you can add a dash of lime juice. This salad is crispy, creamy, light and vibrant in colour. Regular carrots will do but then it will be just orange. Bummer.

Variation: grate one carrot and one small, red, sour-ish apple. Mix well with 
1 tsp apple cider vinegar, 100g soy yoghurt and gomasio.