Spicy carrot salad with yogurt and sesame sauce

Ingredients for 4 servings:

• 600 g carrot(s)
• 2 peppers, green
• 6 tbsp oil
• 1 tbsp mustard seeds
• Salt
• 1 tbsp sugar
• 4 tbsp orange juice
• 4 tbsp lemon juice
• 40 g desiccated coconut
• 1 small chili pepper(s), green
• 1 piece(s) ginger root, walnut-sized
• 500 g yogurt (full milk yogurt)
• Salt
• 2 tbsp sesame seeds
• 1 tsp sambal oelek
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

exotic variant

For the salad, peel and coarsely grate the carrots. Cut ½ bell pepper into rings and set aside. Deseed and finely chop the rest under running water. Do not allow the oil to get too hot in a large pan. Lightly fry the chopped bell pepper and mustard seeds. Add the carrots and season with salt and sugar. Fry uncovered for 1 minute while stirring, then deglaze with orange and lemon juice and let cool in a serving bowl. Lightly toast the desiccated coconut in a dry pan while stirring. Sprinkle the bell pepper rings over the carrots before serving. For the sauce, halve the chili pepper lengthwise, deseed it under running water, and cut crosswise into wafer-thin strips. Peel and finely grate the ginger. Mix the chili and ginger with the yogurt and season the yogurt with salt. Chill for at least 1 hour. Meanwhile, toast the sesame seeds in a dry pan. Mix the sambal oelek with the oil and then drain it through a sieve, reserving the oil. Stir the sesame seeds into the yogurt and drizzle the oil over the sauce.