A light, nutritious salad, served cold, where boiled carrots meet a walnut-garlic yogurt sauce. The yogurt's tangy freshness and the walnut's crunch balance the carrot's sweet character.
Boil the peeled carrots whole until a fork feels slight resistance when pierced; drain and let cool slightly.
Mix the strained yogurt with crushed garlic, salt, and olive oil until smooth.
Cut the slightly cooled carrots into round slices and mix gently with the tarator sauce; sprinkle with roughly crushed walnuts and serve cold.
Important: Don't overboil the carrots — they should still give slight resistance when pierced with a fork; if overcooked the salad turns into a smooth puree. Note: Crush the garlic with a little salt; this softens its sharpness and helps it blend into the dressing better. Allergen: contains dairy (yogurt) and nuts (walnuts).
If you strain the yogurt through a sieve to remove excess water while preparing the sauce, the tarator becomes much thicker and creamier.
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