Turkish Yogurt and Carrot Salad
Yogurt with soft carrot, garlic, lemon and parsley
2 cups greek style yogurt
3 tblsp olive oil
4 medium carrots, grated
2 cloves garlic, crushed
3 tblp lemon juice
salt and pepper to taste
1/2 cup flat leaf parsley, finely chopped
- Line a large colander with muslin cloth then place over a large bowl. Strain 20 minutes.
- Heat oil in a frying pan over medium heat and cook carrots stirring for about 5-10 minutes or until almost soft then remove from heat and let cool.
- Combine strained yogurt and carrots in a serving bowl, add garlic, 2 tablespoons lemon juice, salt and pepper then mix.
- Cover salad and chill for 1 hour then mix through parsley and serve.