big carrots (1 big one per person)
big handful of raisins
roasted almond flakes
2 blood oranges
1 cup natural yoghurt
orange juice from 1/2 orange
- Using a vegetable peeler , run it down each carrot carefully shaving off ribbons.
- Cut the peel off the blood orange (also the white) and cut into slices.
- Mix orange juice, yoghurt and cayenne for the dressing.
- Top the carrot ribbons with the dressing, almond flakes and cilantro.