Carrot, Dill and Yoghurt Salad
- 1tbsp olive oil
- 220g grated carrot
- 3 tbsp Greek yoghurt
- 2 cloves of garlic, chopped
- 4 tbsp chopped dill
- pinch of salt
- 40g toasted walnuts
- Warm oil and saute carrots until wilted.
- Whisk 3 tbsp yoghurt, garlic, dill and salt.
- Stir in carrots, scatter with walnuts and serve warm or cold.
Allow about 5g of carbs per serving.