Ottolenghi’s Carrot & Yoghurt Salad
Ottolenghi’s Carrot & Yoghurt Salad
This is 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.
Ingredients
- 1 kg baby carrots long, thin, thinly peeled, stalks trimmed to 1 cm
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons cider vinegar
- 1 teaspoon honey
- 1 clove garlic crushed
- pinch ground cinnamon
- sea salt & cracked black pepper
- 1/2 cup greek yoghurt
- 1/4 cup crème fraîche
- 1 tablespoon dill roughly chopped
- 2 tablespoons coriander leaves roughly chopped
Instructions
- Place the carrots in a steamer and steam for about 15 minutes or until cooked through but still retaining some bite. You can also cook the carrots in a saucepan of boiling water for about 10 minutes.
- Whisk together the oil, vinegar, honey, garlic, cinnamon, a 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.
- Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately.
Notes
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 chop your herbs in advance too, then simply add them at the last minute and serve.
Nutrition
Calories: 120kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 5mgSodium: 105mgPotassium: 343mgFiber: 4gSugar: 7gVitamin A: 17287IUVitamin C: 4mgCalcium: 71mgIron: 1mg
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