Chicken And Carrot Loaf

500-750 gm minced raw chicken
2 1/4 cups grated Carrots
1 cup wholemeal grain Breadcrumbs
Black Pepper to taste
1 1/4 cups natural non fat yoghurt with an added squeeze lemon juice
1 small Onion chopped
1 cup chopped Parsley

Combine chicken, 1/2 cup parsley, 1 1/2 cups carrot, onion, breadcrumbs, pepper and yoghurt in a large bowl and mix well. Press 1/3 of the mixture into a 23x13x8cm glass terrine dish. Sprinkle the remaining carrots over the top and press down firmly. Add another 1/2 of the chicken mixture pressing down well and sprinkle over remaining parsley. Top with chicken mixture and press firmly down. Cover with foil and bake in a water dish for 1 hour or until golden brown. Leave to cool in glass terrine. Gently ease a metal spatula around the sides of the chicken loaf, Turn onto a plate and chill well before serving.
Serve with a salad and fresh wholemeal rolls.