Ingredients
4 sprigs of fresh mint
1 lemon
¼ clove of garlic
200 g natural yoghurt
sea salt
freshly ground black pepper
Method
- This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it.
- Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
- Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
- Cut the lemon in half.
- Squeeze the juice into a bowl, using your fingers to catch any pips.
- Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
- Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
- Have a taste and add a squeeze more lemon juice, if you think it needs it.
- Transfer to a serving bowl, and serve with a platter of veggies for dipping.
source: https://www.jamieoliver.com
