Carrot and Roasted Red Pepper Salad with Yogurt

  • 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


Step 1

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.

Step 2

Meanwhile, combine the yogurt with salt and garlic in a separate mixing bowl.

Step 3

Once the carrots have cooled completely, combine the peppers, carrots and yogurt and whisk together.

Step 4

Transfer to a serving plate, cover and refrigerate minimum 30 minutes.

Step 5

If you wish, garnish with red pepper flakes.

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