Saffron and mint yogurt

Name: Saffron and mint yogurt
Yield: Serves 8
Cuisine: Moroccan recipes
Ingredients: Small pinch of saffron strands; 1 garlic clove; 200g natural Greek yogurt; 15g fresh mint leaves, chopped

Easy
July 2007

Easy
July 2007

Serves 8
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

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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Ingredients

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

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.