Carrot Salad with Yogurt and Cinnamon

Place the carrots in a steamer and steam for 8-12 minutes (depending on thickness), until they are cooked through but still retain a bite.

Meanwhile, whisk together the olive oil, vinegar, honey, garlic, cinnamon, 1/2 teaspoon salt, and lots of pepper. Once combined, add the carrots as soon as they are cooked. Mix well and set aside to cool.

Mix together the yogurt and creme fraiche in a medium bowl with 1/4 teaspoon of salt. Add this to the carrots, along with the dill and cilantro. Stir through gently--careful not to overmix. Transfer carefully to a serving bowl and serve.