Page title and description
Salads
Bunched carrot and dill salad
This carrot salad is quick, simple and delicious. Best at room temperature, it's a good side at a barbecue and goes especially well with lamb chops. It can be made just with yoghurt, or with a mixture of soured cream and yoghurt for a tangier finish.
Ingredients
- 1 bunch carrots (about 12 if small) cleaned and left whole or chopped in half or quarters if larger
- large handful fresh dill, chopped
- 200g plain yoghurt
- 3 salad onions, sliced
- 1 tsp white wine vinegar
- salt and pepoer
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
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Step 1
In a pan of boiling water, cook the bunched carrots until just tender (about 5-7 minutes). Leave to cool.
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Step 2
In a bowl mix the dill with the yoghurt, onions and vinegar. Season with salt and pepper to taste.
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Step 3
When the carrots are cool, mix together with the yoghurt dressing and serve at room temperature.