Jeweled yoghurt dip
Serves 8 Ready in 10 min + chilli ng
450g Greek-style yoghurt
100g radishes, grated
10cm cucumber, deseeded and chopped Seeds from ½ pomegranate
A few springs of parsley and mint, chopped 1 tbsp extra-virgin olive oil
1 Place a piece of muslin or cheesecloth in a sieve, fill with the yoghurt. Sit it over a bowl in the fridge overnight.
2 Discard the liquid and spoon the yoghurt into a bowl. Sprinkle over the radishes, cucumber, pomegranate seeds and herbs. Drizzle with olive oil.