Mix the carrot ribbons with the olive oil and half of the orange juice in a mixing bowl. Season with a little salt and pepper. Fold in the sultanas and the pistachios.
In a separate mixing bowl, whisk together the Greek yogurt, honey and orange juice until smooth. Spoon into small serving pots. Transfer the carrot salad to serving bowls and sprinkle over the crushed walnuts. Garnish with pea shoots.
Serve the pots of yogurt and orange sauce alongside, garnished with a few orange segments.