Step 1

Grate the carrots on the coarse side of a box grater.

Step 2

In a medium non-stick frying pan, heat the oil over medium heat. Add the carrots and cook, stirring frequently, until they are tender, about 10 minutes. Take care not to overcook the carrots; they should not be mushy and should be slightly undercooked. Remove the pan from the heat and transfer the carrots to a large mixing bowl to cool completely.

Step 3

Meanwhile, combine the yogurt with garlic in a separate mixing bowl.

Step 4

Once the carrots have cooled completely, add the yogurt and garlic mixture and stir to mix well. Add more yogurt if you have too - the salad should not be dry.

Step 5

Season with salt to taste.

Step 6

Chill in the refrigerator before serving.

Step 7

If you wish, garnish with chopped dill.