Salted Yoghurt, Mint and Tahini Sauce

, from Issue #83. March, 2019
Photography by Vanessa and Michael Lewis.
Salted Yoghurt, Mint and Tahini Sauce

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.


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