1. In a frying pan, melt butter with 2 tbsp of oil on medium heat.

2. Add grated carrots and cook for 5 minutes. Don’t overcook, you want them to soften.

3. Remove from heat, add the garlic and lemon zest. Leave to cool.

4. Season with chili flakes, salt and pepper.

5. Fold cooled mixture into the yogurt.

6. Cover and refrigerate for at least one hour before serving.

7. Spread mixture in a bowl, top with olive oil.

8. Serve with warm bread as a fresh and zesty appetizer.