Green Olive Salad
Green olives, tomato, parsley and spring onion in a tangy pomegranate and lemon dressing.
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Carrot Yogurt Dip
Havuç Tarator
Soft grated carrots, garlic yogurt and walnuts make a creamy meze with a gentle sweetness.
- Prep
- 5 min
- Cook
- 15 min
- Rest
- 30 min
- Total
- 50 min
- Servings
- 4
Ingredients
- 4 Medium carrots
peeled and grated
- 3 tbsp Olive oil
- 1 clove Garlic
crushed to a paste
- 5 oz Plain strained yogurt
- ½ tsp Table salt
- ¼ cup Walnuts
crushed
Method
Heat the olive oil in a skillet over medium heat. Add the grated carrots and cook for 10–15 minutes, stirring, until soft. Remove from the heat and let cool slightly.
Mix the yogurt, garlic, salt and walnuts in a bowl. Fold in the carrots until evenly combined.
Refrigerate for at least 30 minutes before serving.
Cooking guidance
Grate the carrots just before cooking. Stir as they soften so they do not catch on the pan. Let them cool slightly before combining with thick yogurt, then chill the finished dip.
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