Salads This is the lockdown version of Beet Carpaccio and Beet + Yoghurt Carpaccio– which is minus all the fancy-schmancy stuff – bee pollen, hemp seeds, fresh parsley… this is simple, easy and just as delicious!! Instead of Greek yoghurt, I used hung curd – from 200g Amul masti dahi. Serve this as a side dish to biryani, pasta, aloo paratha.. or whatever it is you’re having for dinner. For lunch, go ahead and add a couple of boiled eggs! The Recipe Serves Serves: 2 | Prep Time: 20 mins Ingredients 150g Greek yoghurt, plain OR hung curd 1 beet, boiled and sliced 2 tsp pumpkin seeds 2 tbsp pistachios, chopped 1 tsp orange zest 1 tsp pink peppercorns sea salt extra virgin olive oil Instructions Spread the Greek yoghurt on a serving plate Place the beets on top Sprinkle all the remaining ingredients on top.