• 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:

  1. Take sliced cucumbers and toss with a teaspoon of salt, transfer to strainer and let drain for 30 minutes.
  2. After 30 minutes, pat dry with paper towels. Puree in food processor. Put back into strainer and press out any excess liquid.
  3. Grate remaining garlic clove, set aside.
  4. 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 

  1.  Preheat oven to 350°F.
  2. 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.
  3. Bake in a single layer on a sheet tray for 20 minutes, until tender and slightly caramelized.
  4. Let cool to room temperature. 

To Assemble

  1. 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

  1. Using a vegetable peeler, thinly shave celery lengthwise into long, thin strips. 
  2. Reserve in cold water.