Ingredients

• 1kg/2lb 4oz long
• thin baby carrots
• unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in
• 3 tbsp olive oil
• 1½ tbsp cider vinegar
• 1 tsp honey
• 1 garlic clove
• crushed
• pinch ground cinnamon
• 125g/4½oz Greek-style yoghurt
• 60g/2¼oz crème fraîche
• 1 tsp roughly chopped fresh dill
• 2 tsp roughly chopped fresh coriander
• salt and freshly ground black pepper

Directions

• Place the carrots in a steamer and steam for 8–12 minutes
• or until cooked through but still retaining a bite.
• Whisk together the oil
• vinegar
• honey
• garlic
• cinnamon
• pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool.
• Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately.