A simple bowl of yoghurt is easily transformed into something special by adding a few delicious toppings. Use whatever seeds and nuts you have, and fresh herbs can be used in place of the dried mint.
INGREDIENTS
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
METHOD
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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.