Savory yoghurt dip (labneh) with coriander, cumin, yellow carrot and hazelnuts.
Heat a frying pan without oil or butter and toast the hazelnuts over medium heat in 4 min. Golden brown. Change regularly.
Allow to cool on a plate and chop finely.
Heat the same frying pan without oil or butter and toast the sesame, cumin and coriander seeds for 2 minutes on low heat. Change regularly.
Put the seeds, peppercorns and cinnamon in the mortar and crush coarsely. Mix with the hazelnuts and season with salt. This mixture is called dukkah.
Beat the yellow root and oil to a dressing. Drain the moisture from the hanging cup. Divide the hanging over a flat dish.
Drizzle with the yellow carrot oil and garnish with the dukkah.
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