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Recipeother Vegetarian

Saffron and Mint Yogurt

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.

moderate4 ingredients3 preparation steps
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Ingredients

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

Preparation

  1. 1Put the saffron into a small bowl. Cover with 1 tablespoon just-boiled water and set aside for 10 minutes.
  2. 2Crush 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. 3Just before dishing up, stir again and serve with the barbecued lamb.