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.
Give Carrots a Chance!
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!
How to make my Turkish Carrot Salad
- 4 medium carrots
- 2 garlic cloves
- 2 tbsp Greek yoghurt (plain)
- 1 tbsp white wine vinegar
- 1/2 tsp ground cumin
- 3 tbsp extra virgin olive oil
- Salt & pepper
- Preheat the oven to 200ºC.
- 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.
- 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
- 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.
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