Zesty Carrot Salad

This is a much zestier and more flavoursome version of coleslaw, and the sharpness of yoghurt and lemon are a great foil for the sweet richness of carrot and nutty tahini. Tahini is a paste made from sesame seeds and you can find it in supermarkets and in Middle Eastern stores.

Time: 15 minutes

Serves: 4–6


  • 120ml plain Turkish or Greek-style yoghurt

  • 1 garlic clove, crushed

  • 2 teaspoons tahini

  • 1 tablespoon lemon juice

  • salt, to taste

  • 200g carrot, coarsely grated


Whisk the yoghurt, garlic, tahini and lemon juice together in a salad bowl until thoroughly blended. Season to taste. Gently stir in the grated carrot. Taste and re-season, if necessary. Leave to stand for 30 minutes before serving, if you have time, to allow the flavours to develop.


Recipe taken from Istanbul, by Rebecca Seal

Step onto the streets of Istanbul and you’ll see a city of wonderful contradictions: wander out of an edgy bar and you’re likely to turn a corner and stumble across colonial-era embassy buildings and tea houses brimming with old men playing okey. Istanbul is a colourful and exciting gastronomical jaunt around one of the world’s most fascinating cities.

You can purchase Istanbul at cooked.com.

Published by Hardie Grant

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