food for thought

by michelle

carrot salad

leave a comment »

This Turkish salad was a perfect way to enjoy our home-grown carrots.

carrot-salad

Shred or finely julienne approximately 5 cups of carrots. Heat some olive oil in a saucepan and add the carrots, stirring until they are just starting to wilt and change colour. In a bowl whip 1 cup of thick natural yoghurt with 2 crushed cloves of garlic and ½ a teaspoon of salt. Combine the yoghurt and carrots adding fresh herbs of your choice (I used mint and parsley) and mixing well. This salad makes a great side dish for any Turkish or Middle Eastern meal. We enjoyed it with left-over roast lamb (fried souvlaki-style with onions and Baharat spices), a green salad and Greek pita bread.

souvlaki-plate

Advertisements

Written by michelle picker

March 12, 2017 at 5:44 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: