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Ottolenghi's Carrot Salad with Yoghurt
Ingredients
  • 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in
  • 3 tbsp olive oil
  • 1½ tbsp cider vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed
  • pinch ground cinnamon
  • 125g/4½oz Greek-style yoghurt
  • 60g/2¼oz crème fraîche
  • 1 tsp roughly chopped fresh dill
  • 2 tsp roughly chopped fresh coriander
  • salt and freshly ground black pepper
Note: Ingredients may have been altered from the original.
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