This is similar in approach to Beetroot salad but the results are quite different. It’s a delicate, slightly sweet dip which lends itself to being scooped up with pita bread or with batons of raw vegetables like celery or capsicum.
1 large carrot
1 small garlic clove
1 heaped tablespoon natural (Greek) yoghurt
1 teaspoon white wine vinegar
1/2 teaspoon sweet paprika
1 tablespoon extra virgin olive oil
salt & pepper
Preheat the oven to 200ºC. Wrap the carrot in foil then bake for 30-40 minutes until soft. Remove and cool.
Mash the garlic with a little salt until smooth in a pestle & mortar. Add the carrot and crush into a smooth paste. Stir in the yoghurt, vinegar, paprika and extra virgin olive oil. Season with pepper and a little more salt if required.
Serve as part of a larger meze spread. Works well with meat fish and seafood.