Carrot Greek Yogurt Dip

Cut off the tops of the carrots and slice them lengthwise into 8 long pieces.

Lay them out without overlapping, sprinkle with salt, pepper, and olive oil, then air fry at 185°C for 8 minutes. Flip and cook for another 6 minutes.

Spread plain Greek yogurt on a plate, then drizzle with 1/2 spoon of lemon juice, 1 spoon of honey, 1 spoon of olive oil, 2 pinches of salt, 3 pinches of pepper, and finish by grinding and adding plenty of sesame seeds (2 tablespoons) on top.