Peel a carrot and parsley and preferably grate it into thin wide slices with a vegetable peeler. Prepare a pan and drizzle with olive oil. Roast the root vegetables on both sides for a maximum of 5 minutes. Add spices and garlic and cook for another 1 minute. Pour water into the pan and simmer until the water boils.
Put the vegetables in a bowl and let them cool. Chop the coriander, wash the arugula and cut the mozzarella into small pieces. Mix everything in a bowl with root vegetables. Stir in salt and finally pour yogurt and lemon juice. Serve with baked toast bread.