An Ottolenghi recipe and a good way to add crunch to a summer meal. I have been using a lot of honey recently in salads and chicken recipes..Use more or less herbs depending on how this salad is to be served.

500g carrots. Long thin ones preferably
2 tbsp olive oil
1 tbsp cider vinegar
1 tsp honey
1 clove garlic, crushed
Pinch of cinnamon
Salt
Freshly ground black pepper
60g Greek yoghurt
30g fraîche
Handful dill, roughly chopped
Handful or less coriander, roughly chopped
Handful mint, roughly chopped
Finely grated zest of ½ lemon

Trim and scrape the carrots. If small, leave them whole. Otherwise cut them into more or less even pieces with as much style as you choose. Steam them for 10-15 minutes until almost cooked but still with some bite.

In a large bowl whisk the oil, vinegar, honey, garlic, cinnamon, some salt and lots of black pepper. Add the carrots while still hot . Stir and leave to cool.

Before serving, mix the yoghurt, fromage fraîche and a little more salt. Add to the carrots together with the herbs and lemon zest.

Stir and serve immediately.