Salatada

Carrot mint salad with currants

Elevate your taste buds with this refreshing carrot mint salad, bursting with the sweetness of currants. A delicious mix of flavors!

Ingredients:

Clean the carrots by washing and removing the outer skin. Make sure to get rid of any dirt in between the green tops and the carrot heads. Trim the green tops, leaving around 1 inch on each. Using a peeler, peel the carrots lengthwise to create long strips. Place the strips under a damp kitchen towel and set them aside. Once most of the outer layer of each carrot is removed, split the remaining core of the carrot in half lengthwise. Repeat this process with the rest of the carrot cores and place them in a shallow dish along with half of the dill.
In a small saucepan, mix together 3/4 cup (170ml) water, vinegar, sugar, and salt. Bring the mixture to a boil and then pour it over the pieces of carrot. Let the carrots pickle for at least 1 hour at room temperature or overnight in the refrigerator.
Shortly before you serve the salad, heat ghee or butter in a small frying pan over medium heat. Add cinnamon, bay leaf, and star anise and cook until they become aromatic, which should take about 5 minutes. Remove the spices and add barberries to the hot fat. Transfer the hot fat and barberries to a large bowl. Mix in yogurt and 2 tablespoons of the pickling liquid and season with salt and pepper according to your taste.
Gently mix the carrot strips with the prepared dressing. Drain the pickled carrots and chop the remaining dill, then combine them into the salad. Serve promptly.

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