Turkish Carrot Salad
This is one of our favourite recipes for carrots. I make it regularly to eat either with warm frittata or cold ham with jacket potatoes.
500 grams of carrots
5 tblsps of olive oil
300ml of Greek yoghurt
1 tblsp of chopped mint
Wash and peel the carrots and grate on a coarse grater or use a food processor with a grating disc.
Heat the olive oil in a frying pan, add the carrots and 2 crushed garlic cloves and cook over a gentle heat for 10 minutes stirring now and then. Cool and add to a bowl of yoghurt.
Season liberally with salt and black pepper and sprinkle on the fresh mint leaves.
Week 6 of cutting flowers from the garden and I swear these flowers were not out last week. It’s Euphorbia characias subsp. wulfenii and the whorls of fleshy glaucous leaves are topped with chartreuse-green flowers which usually appear in March or April. It forms a huge, round clump at the end of a wide border where it meets some steps and already at the base of the plant there is new growth for next year. It’s a favourite because it brings structure and form to the garden in Winter. Spurges produce a milky sap which is poisonous and a potential skin irritant so I always use gloves when handling the cut flowers.
I picked the last of the Ornithogalum to go with it and finally cut the five plants back to ground level. The timing is good since there are no more flower stems and the temperature is dropping. I then covered the bed with 10cms of well-rotted compost which I hope will help protect them from frost.