Carrot salad with yoghurt and cinnamon

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 6

Dietary
Vegetarian

By Yotam Ottolenghi
  • 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in
  • 3 tbsp olive oil
  • 1½ tbsp cider vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed
  • pinch ground cinnamon
  • 125g/4½oz Greek-style yoghurt
  • 60g/2¼oz crème fraîche
  • 1 tsp roughly chopped fresh dill
  • 2 tsp roughly chopped fresh coriander
  • salt and freshly ground black pepper