Carrot Salad

Carrots seared in a pan, topped with Greek yogurt, ginger, and parsley — a goodbye to the last few figs of the season. #seeyounextyear #breakfast #todaysbreakfast #breakfastgram

- 1 carrot - 1T Greek yogurt - 1 piece ginger - Parsley - Olive oil - Salt - Pepper - Pink pepper

1. Wash the carrot with the skin on and slice it lengthwise. 2. Heat olive oil in a pan, sprinkle with salt, and sauté the carrot from step 1. Carrot's beta-carotene is fat-soluble, so cooking it in oil works best. 3. Spoon Greek yogurt into a bowl, top with the carrot from step 2, finely chopped ginger and parsley, and a little pink pepper.