Carrot salad with yoghurt and cinnamon
Ottolenghi's fresh and tangy carrot salad would make a great vegetarian starter or side dish. It's a great make-ahead dish that eats well in summer or winter.
Ingredients
- 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
- 60²µ/2¼´Ç³ú crème fraîche
- 1 tsp roughly chopped fresh dill
- 2 tsp roughly chopped fresh coriander
- salt and freshly ground black pepper
Method
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.
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