Carrot Salad with Yoghurt and Cinnamon

These are Devine ! Recipe by Ottolenghi Simple

Ingredients

• 1kg long, thin, baby carrots
• 3 tbsp olive oil
• 1 1/2 tbsp cider vinegar
• 1 tsp honey
• 1 garlic clove, crushed
• 1/8 tsp ground cinnamon
• 120g greek yoghurt
• 60g creme fraiche
• 5g dill
• 10g coriander
• salt and pepper

Method

1. Place the carrots in a steamer and steam for 8-12 minutes (depending on thickness), until they are cooked through but still retain a bite.
2. Meanwhile, whisk together the olive oil, vinegar, honey, garlic, cinnamon, 1/2 tsp salt, and lots of pepper in a large bowl. Once combined, add the carrots as soon as they are cooked. Mix well and set aside to cool.
3. Mix together the yoghurt and creme fraiche in a medium bowl with 1/4 tsp salt. Add this to the carrots, along with the fresh herbs. Stir through gently – you don’t want to overmix. Lift everything carefully onto a serving bowl and serve.