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