Sometimes easiest is best. I did the carrots on my mandolin, for speed and uniformity. Aren’t they lovely?
This is lifted pretty directly from The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health.
1 bunch carrots
1/4 C yogurt
1 garlic clove, crushed
salt and pepper
juice of 1/2 lemon
2 Tbs olive oil
Cut then blanch carrots. Run carrots under cool water to stop cooking. Skip the grating called for in the cookbook, as they are just as lovely cut into rounds.
In a separate bowl mix the rest of the ingredients. Add to the carrots and serve.