Turkish Carrots




500g carrots

2 tbsp extra-virgin olive oil

¼ tsp ground cumin

¼ tsp ground coriander

2 medium garlic cloves, finely chopped

1 small bunch fresh Italian parsley chopped

½ cup walnuts

½ tsp salt

150g Greek yoghurt


 Ingredients provided by:


Peel carrots and using the vegetable peeler thinly slice.

Place walnuts in a food processor and pulse until a chunky crumble consistency and set aside.

In a large frying pan, heat olive oil, add cumin and coriander spices and sauté on a low heat for 20 seconds (allowing the spices to penetrate the olive oil). Add carrot slices and cook for 4-5 minutes, until the carrot is soft. Remove from heat and add salt, chopped garlic and 2 tablespoons of the chopped parsley to the carrots, followed by the yoghurt and approximately ¾ of the walnuts. Combine well and transfer to a serving platter.

Scatter over the remaining walnuts and chopped parsley.

Wine match; 2018 Koha Pinot Gris