Carrot and Roasted Red Pepper Salad with Yogurt2019-08-09
- Yield : 1 serving plate
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
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It is one of the easiest salads you can ever make. It can be served as part of your meze table or as a side to meat dishes.
- 4 jarred, roasted red peppers, drained and chopped
- 4 grated carrots
- 3 cups plain yogurt
- 2-3 cloves of garlic, peeled and grated (optional)
- 3 tbsp olive oil
- 1/2 cup chopped walnuts
Heat oil in a nonstick pan over medium heat. Add carrots, cook, stirring occasionally, 10 minutes, or until almost soft. Remove from heat; leave to cool.
Meanwhile, combine the yogurt with salt and garlic in a separate mixing bowl.
Once the carrots have cooled completely, combine the peppers, carrots and yogurt and whisk together.
Transfer to a serving plate, cover and refrigerate minimum 30 minutes.
If you wish, garnish with red pepper flakes.