Herbed yoghurt
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.
Related Content
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!