Yields6 Servings
Prep Time10 minsCook Time40 mins

I'll always think of a Turkish Carrot Salad If I'm cooking a themed spread for dinner, I like to serve a lot of little meze style plates to accompany the main affair, whatever that may be. Various vegetable salads work well. A beetroot salad, an eggplant salad and most definitely this delicious sweet carrot salad.

Carrot's often get a bad rap and are nearly always a last minute 'make up the numbers' addition to a meal. Here our super healthy, super colourful friend is centre stage! What a treat it is to eat this carrot salad. Savoury, a little sour and sweeeeet! It's the perfect accompaniment to a rich, fatty meat or even just spooned onto a simple flatbread.

Let's bring carrots out of the shadows and celebrate them in all their brilliant orange splendour! Ladies and gents... the Turkish Carrot Salad!

Ingredients

4 medium carrots
2 garlic cloves
2 tbsp Greek yoghurt (plain)
1 tbsp white wine vinegar
½ tsp ground cumin
3 tbsp extra virgin olive oil
Salt & pepper

Directions

1

Preheat the oven to 200ºC.

2

Trim the tops and wrap all the carrots and the garlic cloves (in its skin) in foil then bake for 30-40 minutes until soft. Remove and cool.

3

Squeeze out the garlic from its skin into a bowl. Cut the carrots into chunks and add to the bowl. Add the yoghurt, vinegar, ground cumin and olive oil and season well with salt & pepper

4

Using a stick blender or food processor, blend into a semi smooth puree. And you're done! Spoon into a bowl and garnish with herbs and red onion if you like. Or not if you don't.

Ingredients

 4 medium carrots
 2 garlic cloves
 2 tbsp Greek yoghurt (plain)
 1 tbsp white wine vinegar
 ½ tsp ground cumin
 3 tbsp extra virgin olive oil
 Salt & pepper

Directions

1

Preheat the oven to 200ºC.

2

Trim the tops and wrap all the carrots and the garlic cloves (in its skin) in foil then bake for 30-40 minutes until soft. Remove and cool.

3

Squeeze out the garlic from its skin into a bowl. Cut the carrots into chunks and add to the bowl. Add the yoghurt, vinegar, ground cumin and olive oil and season well with salt & pepper

4

Using a stick blender or food processor, blend into a semi smooth puree. And you're done! Spoon into a bowl and garnish with herbs and red onion if you like. Or not if you don't.

Turkish Carrot Salad