Carrot Salad with Yoghurt and Coriander

Ingredients for Carrot Salad with Yoghurt and Coriander

• 240ml walnut halves

• 1 tablespoon grapeseed or vegetable oil

• 2 teaspoons sugar

• Kosher salt Freshly ground black pepper

• 120ml whole or 2% Greek yoghurt

• 2 tablespoons Sherry vinegar

• 1 teaspoon honey

• 1/4 teaspoons ground coriander

• 450g small carrots, assorted colours if desired, scrubbed, very thinly sliced lengthwise on a mandoline

• 6 medium radishes, cut into thin wedges

• 2 spring onions, thinly sliced on a sharp diagonal

Preheat oven to 375°. Toss walnuts and oil on a rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool.

DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.

Whisk yoghurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper.

DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.

Combine carrots, radishes, spring onions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.