A salad of long, thin baby carrots with a herby yoghurt dressing. This is a great side dish for a barbecue and the portions are huge! It’s served at room temperature so the carrots can be cooked and dressed earlier in the day and mixed with the yoghurt before serving.
Carrot Salad with Yoghurt & Cinnamon – serves 4 – 8
- 1 kg long, thin baby carrots, scrubbed and stalks trimmed
- 3 tbsp olive oil
- 1½ tbsp cider vinegar
- 1 tsp honey
- 1 garlic clove, crushed
- ¼ tsp ground cinnamon
- 120g Greek-style yoghurt
- 60g crème fraîche
- 5g dill, roughly chopped
- 10g coriander, roughly chopped
Steam the carrots for 8-12 minutes or until cooked through but retaining a bite.
Meanwhile, whisk the olive oil, vinegar, honey, garlic, cinnamon, ½ tsp salt and plenty of black pepper together in a large bowl. Add the carrots to the dressing as soon as they are cooked, then mix well and set aside to cool.
Mix the yoghurt and crème fraîche in a medium bowl with a ¼ tsp of salt. Add this to the carrots, along with the fresh herbs. Stir gently to mix roughly together, then serve.
(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)
Jono & Jules do food & wine 