Carrots with Yoghurt and Cinnamon
Middle Eastern side dish
Adapted from Simple, by Yotam Ottolenghi
Ottolenghi's fresh and tangy carrot salad would make a great vegetarian starter or side dish. It's a great make-ahead dish that eats well in summer or winter.
Ingredients
- 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in
- 3 tbsp olive oil
- 1½ tbsp cider vinegar
- 1 tsp honey
- 1 garlic clove, crushed
- pinch ground cinnamon
- 125g/4½oz Greek-style yoghurt
- 60g/2¼oz crème fraîche
- 1 tsp roughly chopped fresh dill
- 2 tsp roughly chopped fresh coriander (cilantro)
- salt and freshly ground black pepper
Instructions
- Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite.
- Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl.
- Add the carrots to the bowl and stir to combine.
- Set aside to cool.
- Mix together the yoghurt and crème fraîche in a bowl with pinch of salt.
- Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix.
- Transfer to a serving bowl and serve immediately.
Notes
- Ottolenghi means small 'whole' carrots, but you can use the bags of baby carrots sold in most grocery stores
- You can make ahead up to step 3. Mix with the yoghurt, crème fraîche and herbs just before serving