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4.8 from 12 votes

Turkish Carrot Salad

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 85 kcal
Course: Side Dish , Salad , Condiments
Cuisine: Turkish

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)

Instructions

    Cup of Yum
  1. Preheat the oven to 200ºC.
  2. 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.
  3. 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
  4. 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

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

% 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.