The carrots are best diced with a Julienne grater and then sweated in a little oil for about 3 minutes. Add a little sugar and salt. Then the carrots should cool down (lukewarm is enough).
In the meantime, cut the wild garlic into small pieces. Add the juice of a lemon to the cooled carrots. Then add the wild garlic and yogurt. Mix well and season with salt, pepper and a little chilli to taste.
If you want, you can of course also use normal yoghurt - we like Turkish yoghurt better. The salad will get even better after a rest period.
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