Carrot salad with yoghurt and cinnamon

I love the look of the long, thin baby carrots here, but don’t worry if you don’t have any. Regular carrots, sliced into batons, work just fine as well. This is a lovely colourful addition to all sorts of feasts: great served alongside the couscous and tomato salad, as just one example, and the slow-cooked lamb. Steam the carrots and make the dressing 6 hours in advance, or even up to a day ahead if keeping in the fridge.