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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