1½ cups thick plain yoghurt
1 teaspoon sea salt
2 tablespoons tahini paste, well stirred
2 tablespoons pomegranate molasses
1 teaspoon dried mint
2 tablespoons toasted pumpkin seeds
2 tablespoons barberries or chopped cranberries
2 tablespoons pistachios
Combine the yoghurt and salt then spread out on a wide, shallow dish.
Drizzle over the tahini paste then the pomegranate molasses. Use the tip of a spoon to gently marble together but don’t over-mix.
Top with all the remaining ingredients and drizzle over a little olive oil if desired. Make 1½ cups