Chef Eunice Power’s Carrot, Yogurt and Date Salad
By Irish Yogurts Clonakilty
- 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!
- 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