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.
Servings 8
Calories 120
Ingredients
- 1 kg baby carrots long, thin, thinly peeled, stalks trimmed to 1 cm
- 3 tbsp extra virgin olive oil
- 1.5 tbsp cider vinegar
- 1 tsp honey
- 1 clove garlic crushed
- pinch ground cinnamon
- sea salt & cracked black pepper
- 0.5 cup greek yoghurt
- 0.25 cup crème fraîche
- 1 tbsp dill roughly chopped
- 2 tbsp Fresh coriander 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.1 kg baby carrots
- 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.3 tbsp extra virgin olive oil, 1.5 tbsp cider vinegar, 1 tsp honey, 1 clove garlic, pinch ground cinnamon, sea salt & cracked black pepper
- 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.0.5 cup greek yoghurt, 0.25 cup crème fraîche, 1 tbsp dill, 2 tbsp Fresh coriander, sea salt & cracked black pepper
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.