Cooked - Ottolenghi Carrot Salad With Yoghurt And Cinnamon

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Ottolenghi Carrot Salad With Yoghurt And Cinnamon

6.0

1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in

3 tbsp olive oil

1½ tbsp cider vinegar

1 tsp honey

1 garlic clove, crushed

Pinch ground cinnamon

125g/4½oz Greek-style yoghurt

60g/2¼oz crème fraîche

1 tsp roughly chopped fresh dill

2 tsp roughly chopped fresh coriander

Salt and freshly ground black pepper

Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite.
Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the 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 fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🌸Spring

DifficultyEasy ⏰ 30m

Created 91 weeks ago

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