OTTOLENGHI’S CARROT & YOGHURT SALAD

It’s honestly one of my favourite entertaining salads. It’s easy, can be made ahead of time and matches perfectly with so many dishes.

It’s also great to serve at any time of year 🙌

If you think carrots are boring, please give this recipe a shot!!! It will change your mind completely.

Serves 8 (as a side)

Ingredients:

• 1kg long, thin baby carrots, thinly peeled, stalks left 1cm

• 3 tbsp olive oil

• 1½ tbsp cider vinegar

• 1 tsp honey

• 1 garlic clove, crushed

• pinch ground cinnamon

• 1/2 cup Greek-style yoghurt

• 1/4 cup crème fraîche

• 1 tbs roughly chopped fresh dill

• 2 tbs roughly chopped fresh coriander

• salt and freshly ground black pepper

Method

1. Place the carrots in a steamer and steam for approx. 15 minutes, or until cooked through but still retaining a bite. You can also boil the carrots in a saucepan of boiling water for approx. 10 minutes.

2. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the warm carrots to the bowl and stir to combine. Set aside to cool.

3. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately.

Tip: You can do steps 1 & 2 earlier and have the carrots prepped, cooked and marinating throughout the day. You can also make your yoghurt dressing and cut your herbs in advance too, simple add them last minute and serve.