4 carrots, peeled and then peeled into ribbons
1/4 cup roughly chopped parsley
1/4 cup roughly chopped toasted pistachios
1/4 cup plain yoghurt
1 tablespoon honey
1/2 teaspoon harissa
1 tablespoon lemon juice
To peel the carrots, peel the outer skin off first, and then keep peeling from top to bottom in long ribbons. If doing ahead of time, put the carrot ribbons into a bowl of ice water.
Mix together the dressing, then pour on top of the carrots. Add the parsley and pistachios, and serve.