Turkish Carrot Salad
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
6
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Calories
85 kcal
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Course
Side Dish, Salad, Condiments
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Cuisine
Turkish
Turkish Carrot Salad
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This creamy, sweet and earthy salad is pure perfection simply dipped with crusty bread, flatbreads or lightly warmed pita breads. Drizzled with olive oil and a smattering of pomegranate molasses it becomes a wonderful centrepiece to any meze table.
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Ingredients
- 3 medium carrots (about 11oz/300g)
- 3 garlic cloves (skin on)
- 2 tbsp Greek yoghurt (plain)
- 1 tbsp white wine vinegar
- 1 tsp ground cumin
- 2 tbsp extra virgin olive oil
- salt & pepper
Garnishes
- 2 tbsp Mixed Seeds (Chia, sunflower, pumpkin etc).
- 2 tbsp red onion (thinly sliced)
- 2 tbsp mint (chopped)
- 2 tbsp Dill (chopped)
- 1 tbsp extra virgin olive oil (drizzled)
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Instructions
- Preheat the oven to 200ºC.
- Trim the tops and wrap all the carrots and the garlic cloves (in its skin) in foil then bake for 30-40 minutes until soft. Remove and cool.
- Squeeze out the garlic from its skin into a bowl. Cut the carrots into chunks and add to the bowl. Add the yoghurt, vinegar, ground cumin and olive oil and season well with salt & pepper
- Using a stick blender or food processor, blend into a smooth puree. And you're done! Spoon into a bowl and garnish with the herbs, seeds and red onion.
Notes
- I mix and match my garnishes and extras all the time for this salad. Here are a few of my favourite suggestions.
- Herbs - Use parsley, oregano, tarragon or thyme as an alternative
- Vegetables - My favourite is some finely chopped celery and radish or some halved cherry tomatoes.
- Nuts - I'll often use toasted nuts instead of seeds, like pistachio, walnuts, pecans, almonds or chopped hazelnuts.
- Nuts - I'll
- Nuts - I'll
- use toasted nuts instead of
- use toasted nuts instead of
- Spices - This salad pairs splendidly with a scattering of za'atar, sumac or Aleppo pepper (pul
- Drizzle - I'll always add a final glug of extra-virgin olive oil to the top of my salad, but you might also consider a thin drizzle of date or pomegranate molasses for sourness, or a few dollops of yoghurt to the top, just before serving.
- Herbs - Use parsley, oregano, tarragon or thyme as an alternative
- Vegetables - My favourite is some finely chopped celery and radish or some halved cherry tomatoes.
- Nuts - I'll often use toasted nuts instead of seeds, like pistachio, walnuts, pecans, almonds or chopped hazelnuts.
- Spices - This salad pairs splendidly with a scattering of za'atar, sumac or Aleppo pepper (pul biber)
- Drizzle - I'll always add a final glug of extra-virgin olive oil to the top of my salad, but you might also consider a thin drizzle of date or pomegranate molasses for sourness, or a few dollops of yoghurt to the top, just before serving.
Nutrition Information
Show Details
Calories
85kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
31mg
(1%)
Potassium
130mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
6794IU
(136%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 31mg | 1% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 6794IU | 136% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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