Line a large colander with coffee filter paper or muslin; place over a large bowl. Spoon yogurt into sieve. Strain 20 minutes.
Heat oil in a nonstick pan over medium heat. Add carrots, cook, stirring occasionally, 10 minutes, or until almost soft. Remove from heat; leave to cool.
Combine strained yogurt and carrots in a serving bowl. Add garlic and 2 tablespoons lemon juice; toss. Add more lemon juice, if needed, and salt and pepper to taste.
Cover salad and chill for at least 1 hour. Taste again just before serving, adding lemon juice, salt and pepper, as liked.
If you choose to use low–fat yogurt, it will stay runny after straining. Ideally, use a thick, Greek–style, full–fat yogurt to achieve the right consistency.
fresh beetroot salad with yogurt
Wash 500 g fresh beetroot. Boil in a saucepan with plenty of water for 1 to 1 hour 30 minutes until soft. Drain and rinse under cold running water. Allow to cool before peeling. Grate beetroot coarsely. (Take care; the juice stains clothing.) * Prepare yogurt as described in main recipe and combine with grated beetroots. Season as described. Add 1 tablespoon olive oil just before serving. Serve garnished with parsley sprigs.