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Carrot and yoghurt salad with pomegranate

message posted 12-Dec-08 13:08:26
Serves 4
Prep: 15 min

2 garlic cloves
350g thick natural yoghurt
Squeeze lemon juice
1 tbsp olive oil
3 decent-sized carrots, approx 500g
1 pomegranate
25g bunch mint

METHOD: Peel and chop the garlic. Sprinkle with a pinch of salt and crush to a paste. Stir the garlic into the yoghurt in a mixing bowl. Beat in the lemon juice and olive oil. Grate the carrots on the large hole of the grater. To loosen the pomegranate seeds, roll the fruit on a hard surface a couple of times, pressing down with the heel of your hand. Cut the fruit in half and either bang one half of the fruit against the side of the bowl or use a teaspoon to remove the seeds, discarding white pith and skin. Shred the mint leaves. Stir carrot, mint and pomegranate into the yoghurt. Mix thoroughly, then transfer to a platter.

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