Herbed yoghurt

From issue #6, page 80.
Photography Photography by Simon Devitt.

    INGREDIENTS

    2 cups thick plain yoghurt
    2 cloves garlic, crushed
    finely grated zest of 1 lemon
    3 tablespoons extra virgin olive oil
    2 teaspoons black mustard seeds
    ¼ cup mint, roughly chopped

    METHOD

    Combine the yoghurt, garlic and lemon zest in a bowl. Heat the oil in a small saucepan and add the mustard seeds. Cook gently until they start to pop. Tip the oil and seeds into the yoghurt and mix well. Season to taste, and fold through the mint.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.