1 1/4 lb (600g) carrots
For the dressing:
3 1/2 fl oz (100 ml) natural yoghurt
1 clove garlic, peeled and finely grated
6 tbsp olive oil
2 tbsp finely chopped parsley
salt and pepper
1 clove garlic, peeled and finely grated
6 tbsp olive oil
2 tbsp finely chopped parsley
salt and pepper
method
1. Peel the carrots and grate them finely. Transfer to a serving dish.
2. Spoon the yoghurt into a bowl, stir in the garlic and a generous pinch of salt.
3. Beat the yoghurt continuously with a small balloon whisk or hand-held electric beater as you gradually add the olive oil a little at a time, so that it forms an emulsion.
4. Stir in the parsley and pour this dressing over the carrot, adding a little more salt if wished, and freshly ground pepper to taste.
2. Spoon the yoghurt into a bowl, stir in the garlic and a generous pinch of salt.
3. Beat the yoghurt continuously with a small balloon whisk or hand-held electric beater as you gradually add the olive oil a little at a time, so that it forms an emulsion.
4. Stir in the parsley and pour this dressing over the carrot, adding a little more salt if wished, and freshly ground pepper to taste.
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