Carrot salad

Carrot salad

Havuç salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

This is like a much zestier and more flavoursome version of coleslaw, the sharpness of yoghurt and lemon being a great foil for the sweet richness of carrot and nutty tahini. Tahini is a paste made from sesame seeds and you can find it in supermarkets and Middle Eastern stores. You can also cook the grated carrot until slightly caramelised before cooking and dressing. If so, you’ll need another 100 g of carrots.

Ingredients

Quantity Ingredient
120ml plain turkish or greek-style yoghurt
1 garlic clove, crushed
2 teaspoons tahini
1 tablespoon lemon juice
salt, to taste
200g carrot, coarsely grated

Method

  1. Whisk the yoghurt, garlic, tahini and lemon juice together in a salad bowl until thoroughly blended. Season to taste. Gently stir in the grated carrot. Taste and re-season if necessary. Leave to stand for 30 minutes before serving, if you have time, to allow the flavours to develop.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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