Grate the carrots and garlic cloves, coarsely chop the walnuts.
Heat the olive oil in a large pan. Add the grated carrots and garlic and sauté for 5 minutes until the carrots soften. Let it cool.
In a separate bowl, whip the yogurt with salt.
Add the cooked and cooled carrots and chopped walnuts and mix well.
Transfer to a serving plate and drizzle with olive oil.
Notes
Use the grater blades of your food processor for less effort and time.Cook the garlic with olive oil before adding the grated carrots if you don’t like them raw.Add some salt and mix it with plain Greek yoghurt, top it with chopped parsley, dill and crashed walnuts.