Ingredients
3-4 medium sized carrots grated
2 tbsp olive oil
Salt
3 cloves garlic crushed
½ tsp paprika
Pinch of chilli powder
1-cup thick creamy yoghurt
Dill or mint
Turkish Carrot Yoghurt Dip
by Bronwen Laight
Directions
Place the grated carrots in a large frying pan with the olive oil and cook until soft. Meanwhile mix the yoghurt with the garlic, chilli, salt and paprika. When the carrots are cooked let them cool a little before stirring into the yoghurt mixture. Spoon into a serving dish and sprinkle the dip with chopped dill or mint. Serve as a dip with warm flatbread or as a sauce for meatballs or falafels.
The rainbow beetroot is the best I've ever tasted and I look forward to trying different vegetables out. Everyone at Largo Walled Garden is very friendly and helpful and I'm happy to support locally grown veg.
— Kirsty Pearson
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