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1kg carrots*, peeled and cut into batons
6 cloves garlic, crushed
2 tbsp dried oregano
1 tsp dried chilli flakes
250ml white wine vinegar
1 cup olive oil
1 brown onion, peeled and sliced
½ cup white vinegar
Goat curd to serve (optional)
½ cup chopped parsley
Salt
Pepper
*Marinated for one week
  1. Cook the carrots in salted boiling water for 5 to 6 mins. 
  2. Drain and place in a bowl and set aside. 
  3. Combine all the other ingredients with the carrots (except for the parsley and goat curd) and marinate. Let it cool. 
  4. Add the chopped parsley and refrigerate until needed. 
  5. Taste and add more vinegar if needed. Marinate for at least 1 week before eating. 
  6. To serve sprinkle with oregano leaves and serve with goat curd.