Serve this Turkish-inspired mezze dish alongside bread for dipping. You can substitute the carrot for courgette.
Serves 4 people
Method
- Peel and grate the carrot.
- Heat the olive oil over a low heat and add the carrot. Gently cook until softened but not browned. Season with a little salt and set aside to cool.
- Add enough natural yoghurt into the cooked carrot to create a dip like consistency. Start with a couple of tablespoons at first.
- Very finely chop the garlic and stir through.
- Season with salt and pepper.
- Gently toast the walnuts in a dry frying pan. Allow to cool, then chop and scatter over the mezze.
Ingredients
Prep: 30 mins
Cook: 10 mins
3 large carrots
Glug of olive oil
salt
Natural yoghurt – approx. 300g
1 clove of garlic
Salt and pepper
Optional:
Handful of walnuts
