Saffron and mint yogurt
- Published: 30 Jun 07
- Updated: 18 Mar 24
This special dip recipe of saffron, mint and Greek yoghurt goes great with the Moroccan Mechoui lamb – or on its own as a veggie treat.
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Serves 8
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Hands on time 12 mins, plus infusing
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Ingredients
- Small pinch of saffron strands
- 1 garlic clove
- 200g natural Greek yogurt
- 15g fresh mint leaves, chopped
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Method
- Put the saffron into a small bowl. Cover with 1 tablespoon just-boiled water and set aside for 10 minutes.
- 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.
- Just before dishing up, stir again and serve with the barbecued lamb.
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- Recipe from July 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 30kcals
- Fat
- 2.3g (1.3g saturated)
- Protein
- 1.7g
- Carbohydrates
- 0.7g (0.5g sugars)
- Salt
- Trace salt
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