POMEGRANATE, CUCUMBER AND PISTACHIO YOGHURT
SERVES 6 PREP 15 MINUTES
500g thick Greek-style yoghurt 1 large eschalot, finely chopped 1 large cucumber, cut into 1cm dice 150g pomegranate seeds, rinsed (see notes) 100g pistachio kernels, roughly chopped 1 small bunch fresh mint, leaves picked and roughly chopped Olive oil, for drizzling Toasted pita bread, to serve
1 Place the yoghurt and eschalot in a large bowl. Mix well. Add the cucumber, pomegranate and pistachio (reserving a little of each for garnish). Add the mint. Fold gently into the yoghurt. Season generously with salt and pepper. 2 To serve, give the mixture a good drizzle of oil. Scatter over the reserved cucumber, pomegranate and pistachio. Serve with pita bread. NUTRITION: (per serve) 1426kj; 20.2g fat; 7.4g sat fat; 10.9g protein; 26.5g carbs; 5.1g fibre; 31mg chol; 228mg sodium.