Sautéed carrot and yoghurt dip with walnuts (Havuç tarator)

1. Peel and coarsely grate the carrots.

2. In a frying pan, cook them in two thirds of the olive oil for 8-10 minutes, stirring, until soft and sweet-smelling; salt and let them cool.

3. Crush the garlic to a paste with a little salt and mix it with the yoghurt.

4. Combine the cooled carrots with the garlic yoghurt and most of the roughly chopped walnuts.

5. Spread in a dish, drizzle with the remaining oil and scatter the rest of the walnuts on top.

6. Serve cold as a meze or side with fresh bread.

Tip: Don't brown the carrots, just soften them – that way they stay sweet and a vivid orange. Thick, Greek-style yoghurt makes it properly spreadable.