Carrot & Yogurt Salad

Peel the carrots and cook gently in boiling water until only just cooked. Try not to overcook them.

Meanwhile, crush the garlic with the salt and mix this into the yogurt. 

Drain the carrots and leave to cool. If you are pressed for time you can put the cooked carrots into icy water to cool faster.

When the carrots are cool enough to handle, grate them into a bowl.

Add the yogurt, garlic and salt mix. Add the oil and mix it all together. 

Taste and adjust the seasoning.

Have it less salty than you think is right as the saltiness will develop with the flavour as it rests.

If using, finely chop the dill and add to the mix. Dried dill may also be used.

Spoon the carrot mixture into a serving plate or bowl. Smooth over the top, making a mound if using a plate. 

Decorate with a sprig of dill and or black olives and a drizzle of olive oil if desired.

A very quick dish to prepare and a great addition to the meze table.