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Carrot Salad with Yoghurt
4 large carrots
1,5 cups of yoghurt (350-375 gr)
3-4 cloves garlic, crushed
1 tablespoon dried mint
Salt
Olive oil.
Scarp and wash and grate the carrots.
Heat the olive oil in e teflon coated pan and add grated carrots. Sauté until softened. Add dried mint and salt to the carrots mixing well. Set aside to cool.
Mix yoghurt with crushed garlic. Add more salt if necessary.
Mix the carrot with yoghurt well and garnish with more dried mint before serving.
Carrot Salad with Yoghurt Yoğurtlu Havuç Salatası
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