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Pumpkin Carrot Salad

Pumpkin Carrot Salad

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Pumpkin Carrot Salad
  • 3 carrots
  • 1 zucchini
  • Half cup olive oil
  • 1 cup crushed walnuts
  • 2 cloves garlic
  • 1 cup yoghurt
  • Red pepper
  • Salt


Directions
  1. Grate carrots and zucchini.
  2. In a separate saucepan with olive oil and bake for 10 minutes.
  3. Leave to cool.
  4. Beat the yogurt with garlic grate.
  5. Carrots, zucchini and walnuts into.
  6. Add salt and pepper and transfer to a serving dish.
  7. Before serving, sprinkle with dill and walnuts on the structure.
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