Pic of Bunched carrot and dill salad

Bunched carrot and dill salad

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Bunched carrot and dill salad

Serves 4 20 min
This carrot salad is quick, simple and delicious. Best at room temperature, it's a good side at a barbecue and goes especially well with lamb chops. It can be made just with yoghurt, or with a mixture of soured cream and yoghurt for a tangier finish.


  • 1 bunch carrots (about 12 if small) cleaned and left whole or chopped in half or quarters if larger
  • large handful fresh dill, chopped
  • 200g plain yoghurt
  • 3 salad onions, sliced
  • 1 tsp white wine vinegar
  • salt and pepoer


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    In a pan of boiling water, cook the bunched carrots until just tender (about 5-7 minutes). Leave to cool.
  • Step 2

    In a bowl mix the dill with the yoghurt, onions and vinegar. Season with salt and pepper to taste.
  • Step 3

    When the carrots are cool, mix together with the yoghurt dressing and serve at room temperature.

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