POMEGRANATE, CU­CUM­BER AND PIS­TA­CHIO YO­GHURT

SERVES 6 PREP 15 MIN­UTES

Super Food Ideas - - BOOK EXTRACT | FEASTS -

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.

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