Carrot salad with yoghurt and cinnamon

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Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

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.