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1. Recipes

Saffron and mint yogurt recipe

By Debbie Major

Serving instructions

1. Serves 8 as an accompaniment
2. Takes 12 minutes to make, plus infusing
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

this special dip of saffron, mint and Greek yoghurt goes great with the Moroccan Mechoui lamb - or on its own as a veggie treat.

Ingredients

1. Small pinch of saffron strands
2. 1 garlic clove
3. 200g natural Greek yogurt
4. 15g fresh mint leaves, chopped

Method

1. 1. Put the saffron into a small bowl. Cover with 1 tablespoon just-boiled water and set aside for 10 minutes.
2. 2. Crush the garlic. Add to the yogurt with mint. Strain over the saffron liquid, season and stir. Set aside covered, to infuse for 1 hour.
3. 3. Just before dishing up, stir again and serve with the barbecued lamb.

Nutritional info

Per serving: 30kcals, 2.3g fat (1.3g saturated), 1.7g protein, 0.7g carbs, 0.5g sugar, trace salt

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