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This recipe was uploaded by Skidalmal1
-Wash (Scrub) the carrots and crate into a large bowl.
-Chop the red onion in half and then slice as thinly as possible, place in the bowl with the grated carrot.
- Roll the celery leaves into a cigar shape and slice thinly, add to the carrot
Place the poppy seeds in a thick bottomed pan (I use a small cast iron frying pan) and add a good slugg of oilve oil, I use about 6 tbsp. Place over a hot flame and cook for just long enough for the oil to get hot and the seeds to "pop", watch as it doesn't take long and the seeds are easily burnt. Remove from the heat and add a decent glug of blasamic vinegar, the yoghurt and a few turns of sea salt. return to the heat to warm teh yoghurt through. Stir together, check for seasoning and pour over the carrot mixture, tossing well, whilst still hot.