Saffron and mint yogurt

Saffron and mint yogurt
  • Serves icon Serves 8
  • Time icon Hands on time 12 mins, plus infusing

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.

Nutrition: per serving

Calories
30kcals
Fat
2.3g (1.3g saturated)
Protein
1.7g
Carbohydrates
0.7g (0.5g sugars)
Salt
Trace salt
Calories
30kcals
Fat
2.3g (1.3g saturated)
Protein
1.7g
Carbohydrates
0.7g (0.5g sugars)
Salt
Trace salt

Ingredients

  • Small pinch of saffron strands
  • 1 garlic clove
  • 200g natural Greek yogurt
  • 15g fresh mint leaves, chopped

Method

  1. Put the saffron into a small bowl. Cover with 1 tablespoon just-boiled water and set aside for 10 minutes.
  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. Just before dishing up, stir again and serve with the barbecued lamb.

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