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Your support makes all the difference.4 large carrots, peeled and sliced
1tsp caraway seeds
1tbsp olive oil
2tbsp lemon juice
Salt and freshly ground black pepper
for the sauce
4tbsp thick yoghurt
1tbsp lemon juice
3 cloves of garlic, peeled and crushed
1tbsp fresh mint and dill chopped
Steam or boil the carrots in salted water until soft then drain. In a small bowl make the sauce by mixing the yoghurt, lemon juice, garlic, mint and dill. Purée the carrots, caraway, olive oil and lemon juice in a blender or food processor to a smooth or coarse consistency, and season.
Spoon the carrot mixture on to a serving dish and form a well in the centre. Spoon the yoghurt mixture in the middle and serve with warm Turkish bread or flat bread.
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