4 Medium Carrots, peeled and finely grated
1 Tbp Olive Oil
1 Cup Plain Yoghurt
2 Garlic Cloves, crushed
1/2 Lemon Juice
Salt and Pepper to taste
- In a large frying pan, cook the carrots with the oil, salt and pepper until just cooked through. Set aside to cool.
- Mix the carrots with the yoghurt, garlic and lemon.
- Serve with pita crisps.