Chop carrots and cook (boil, blanch, roast) a little - until not crunchy. Toss through a dressing made with olive oil, vinegar, honey, salt and lots of pepper - cool. Once cool, mix plain yogurt through the carrots and add lots of fresh herbs - coriander here.
Inspired by:
Travels to Ohakune, Taranaki & Manawatu.
A carrot, yoghurt and green herb salad idea
