Ingredients

6 or 7 carrots
2 tsp olive oil
1 clove garlic
200g creamy Greek style yoghurt
Pinch of salt
Black olives

Method

1. Coarsely grate the carrots and cook in a pan with olive oil until just softened. Remove from pan and set aside to cool.

2. Meanwhile, grate the garlic into the yoghurt, add salt and mix well. Add cooked carrot and stir to combine. Decorate with olives and a little extra drizzle of olive oil.