A light, nourishing salad served cold, with boiled carrots and a walnut and garlic yogurt sauce. The yogurt’s tang and the walnuts’ crunch balance the carrots’ natural sweetness.
Boil the peeled carrots whole until they offer slight resistance when pierced with a fork. Drain and leave to cool until lukewarm.
Mix the strained yogurt with the crushed garlic, salt and olive oil until smooth.
Cut the cooled carrots into rounds and gently toss them with the tarator sauce. Scatter the roughly chopped walnuts over the top and serve cold.
Important: Do not overcook the carrots. They should offer slight resistance when pierced with a fork; if they become too soft, the salad will turn into a smooth purée. Crush the garlic with a little salt to mellow its sharpness and help it blend into the sauce. Allergens: contains dairy (yogurt) and tree nuts (walnuts).
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