PETER’S MINTED GAR­LIC YO­GHURT

Food - - Bring A Plate -

SERVES 4 as a side dish ● 300ml plain thick yo­ghurt ● 1 clove gar­lic, finely chopped ● 2 ta­ble­spoons lemon juice ● 1 ta­ble­spoon ex­tra vir­gin olive oil ● 1 handful mint leaves, shred­ded ● 1 tea­spoon flaky salt ● 50ml cold wa­ter ● salt and freshly ground black pep­per “Both of these side dishes go re­ally well with any type of lamb, in the clas­sic way that mint al­ways does. How­ever, they also team well with roast chicken and grilled or pan-fried oily fish, such as tuna, salmon and mack­erel.“ 1 Mix the yo­ghurt, gar­lic and lemon juice to­gether. 2 Mix in ev­ery­thing else and leave for at least 1 hour to set­tle and mel­low. 3 Sea­son to taste, mix again and serve chilled.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.