- 2 large carrots,
- 500 gr. plain yoghurt,
- 2 cloves garlic,
- 1/4 cup olive oil,
- Walnuts to decorate.
- Grate the carrots,
- Cook the carrots on low heat with olive oil until softened,
- Remove the carrots from heat and let cool,
- Crush the garlic,
- Add the garlic to the yoghurt and whisk well,
- Add the cooled carrots to the yoghurt and salt to taste, then stir,
- Pour onto a serving platter and decorate with walnuts.