Herbed yoghurt

From issue #6.
Photography by 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.

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