(Makes 1 1/4 cups)

Cape Argus - - LIFESTYLE -


1 cup Greek-style yo­ghurt, 2 ta­ble­spoons finely chopped fresh mint leaves

2 ta­ble­spoons ex­tra-vir­gin olive oil 2 ta­ble­spoons lime juice (from 1 large lime), more to taste

1/2 tea­spoon salt, more to taste 1 gar­lic clove


In a medium mix­ing bowl, whisk to­gether yo­ghurt, mint, oil, lime juice, salt and 1 to 2 ta­ble­spoons wa­ter.

Use a rasp grater to finely grate gar­lic into the bowl. Stir, taste and ad­just salt and lime juice as needed.

Cover and re­frig­er­ate left­overs for up to 5 days.

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