This salad is quick and easy to prepare (grated and raw) and adds a zing to any lunch box, BBQ or picnic. It also tastes better the next day as the as the herby dressing is absorbed by the veggies.
Serves: a family of 4 with leftovers! Take it to work the next day.
Ingredients
- 2-3 Carrots washed & unpeeled
- 2-3 Zucchinis washed & unpeeled
- Large handful of Dill
- large handful of chives
- 1/3 cup of Plain yoghurt ( I recommend a goat or sheeps milk yoghurt)
- Sea salt
- Juice of 1/2 a lemon
- 1/2 garlic clove crushed into a paste with a sprinkle of salt
Method
- Grate the carrots & zucchini (don't peel it) on top of each other into a large salad bowl, snip the chives on top.
- Make the dressing:- crush garlic into a paste and mix into yoghurt with squeeze of lemon juice and salt to taste, stir through chopped dill.
- Mix dressing through grated veggies, adjust seasoning if necessary and voila! That's it! Yummy.
Tip The yoghurt dressing will make the leftovers quite wet. To avoid this (just like making Tzatziki), place yoghurt in a clean Muslin cloth (or cheese cloth) and place over a bowl for a few hours or overnight... Then squeeze the water (the whey) out. Don't throw it out! This is good stuff. Just mix it up in jar with some more plain yoghurt and use it for your next dressing.