Carrot salad with yogurt is a fresh and special side dish, where the sweetness of baby carrots is combined with herbs, spices and yoghurt, all to try!
| 1 kg baby carrots | |
| 3 tablespoons extra-virgin olive oil | |
| 1 + 1/2 tablespoons apple vinegar | |
| a teaspoon honey | |
| 1 garlic clove, crushed | |
| 1/8 of teaspoon ground cinnamon | |
| salt and black pepper | |
| 120 g greek yogurt | |
| 60 g creme fraiche | |
| 5 g dill | |
| 10 g coriander | |
| 1 teaspoon dry mint | |
| 1 teaspoon dry mint |
| 1. | Wash the carrots well and steam them for about 10-15 minutes: they must be skinnable with a fork but with a good consistency. |
| 2. | In a bowl mix oil, apple vinegar, honey, garlic, cinnamon, 1/2 teaspoon of salt and pepper. When the carrots are ready, combine them in the bowl and mix to dress them well. |
| 3. | When ready to serve, mix the yogurt, creme fraiche and a pinch of salt, add everything to the carrots together with coarsely chopped herbs and lemon zests. Stir gently and serve immediately. |
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