- 1 lb baby tricolor carrots, peeled
- 2 tbsp canola oil
- 2 garlic cloves, divided
- 8 sprigs fresh thyme leaves, chopped
- 1 tbsp minced shallot
- 1 cup Greek yogurt
- ½ cucumber, peeled, deseeded and sliced
- 2 tsp lemon juice
- 1 ½ tsp chopped fresh dill
- 2 tsp za’atar
- 1 stalk celery
- ¼ cup crumbled feta cheese
- 1 tbsp minced preserved lemon
- Fresh dill, for garnish
- Extra virgin olive oil
- Kosher salt and pepper
Method for Dill Tzatziki:
- Take sliced cucumbers and toss with a teaspoon of salt, transfer to strainer and let drain for 30 minutes.
- After 30 minutes, pat dry with paper towels. Puree in food processor. Put back into strainer and press out any excess liquid.
- Grate remaining garlic clove, set aside.
- Combine cucumbers with Greek yogurt, grated garlic clove, dill, lemon juice and za’atar. Mix until combined. Adjust seasoning with salt and black pepper.
Method for Roasted Carrots
- Preheat oven to 350°F.
- Using a microplane, grate 1 garlic clove and mix with oil. Toss carrots with garlic oil, fresh thyme and shallot. Season with kosher salt and pepper.
- Bake in a single layer on a sheet tray for 20 minutes, until tender and slightly caramelized.
- Let cool to room temperature.
- Place a couple carrots on each plate. Arrange a few slices of celery over top. Finish with crumbled feta, a dollop of tzatziki, small amount of preserved lemon, fresh dill leaves and a drizzle of extra virgin olive oil.
Method for Shaved Celery
- Using a vegetable peeler, thinly shave celery lengthwise into long, thin strips.
- Reserve in cold water.