Garlicky courgettes and carrots with walnuts in yoghurt - The Jewish Chronicle
Ingredients 3 medium courgettes (about 600g/1 lb 5 oz), trimmed and grated Sea salt and freshly ground black pepper, to taste 1 medium carrot (about 200g/7oz)
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Ingredients
- 3 medium courgettes (about 600g/1 lb 5 oz), trimmed and grated
- Sea salt
- freshly ground black pepper
- 1 medium carrot (about 200g/7oz) trimmed and grated
- 4 tbsp olive oil
- 4 garlic cloves, finely chopped
- 30 g (1oz) gherkins, chopped
- 45 g (1 ¾ oz/ 1/3 cup) shelled walnuts, chopped into bite-size pieces
- Handful of fresh dill, hard stalks removed, chopped
- 280 g (10oz/generous 1 cup) full-fat yoghurt (or plant-based alternative)
- Extra-virgin olive oil, to serve
- Sprinkle of pul biber, to serve
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