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.

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!

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