Jeweled yo­ghurt dip

Essentials (South Africa) - - FOOD | WEEKEND KITCHEN -

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.

Su­per tasty

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