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
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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.