Carrot salad with yogurt and cinnamon

#cuisines/middle-eastern #dishes/side-dish #dietary/gluten-free #dietary/vegetarian #scalable #active-time/30mins-or-less
Ottolenghi Simple
Servings: 4

Ingredients

• 18 oz / 1 kg long, thin baby carrots, unpeeled but scrubbed (or regular carrots, halved or quartered lengthwise)
• 3 tbsp olive oil
• 1.5 tbsp apple cider vinegar
• 1 tsp honey
• 1 garlic clove, minced
• 1/8 tsp ground cinnamon
• salt and black pepper
• 1/2 cup / 120g Greek yogurt
• 1/4 cup / 60g crème fraîche
• 1/4 cup / 5g dill, roughly chopped
• 1/2 cup / 10g cilantro, roughly chopped

Instructions

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 yogurt and crème fraîche in a medium bowl with 1/4 tsp of salt. Add this to the carrots, along with the dill and cilantro. Stir through gently - you don't want to overmix. Transfer carefully to a serving bowl and serve.
   Note: you can steam the carrots and make the dressing 6 hours in advance, or even up to 1 day ahead if keeping in the fridge. Bring back to room temperature, adding the yogurt and herbs when ready to serve.

Journal

• 2023-12-31: Made with Maria on NYE with Lamb and pistachio patties with sumac yogurt sauce and Cucumber and lamb's lettuce salad. Delicious!