Chef Eunice Power’s Carrot, Yogurt and Date Salad
Ingredients
150g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
600g carrots
10 dates
A handful of chopped mint
A tablespoon of lemon juice
2 teaspoons of maple syrup
2 tablespoons of olive oil
Salt and Pepper
Method
- Pre heat the oven to 200°C
- Peel the carrots and cut into bite size chunks
- Mix with a little olive oil and maple syrup, place on a baking tray and roast until cooked.
- Allow to cool, add the rest of the ingredients, Season with salt and pepper, toss well and serve immediately.
- Delicious with pan fried lamb chops!
