Minty Yoghurt Dressing

I thought I better put this recipe up seeing I recommended using it in the previous post.  I love this simple but zingy dressing with a whole range of dishes… the roast vegetables mentioned in the last post, cous cous, any type of barbecued meat, or a curry.   Mint is easy to grow, and grows well most of the year, so get some going in a pot and you’ll always be able to make this.

1 cup of plain, good quality yoghurt

A big handful of mint leaves, about 2 lightly packed cups

1 small clove of garlic

Using a mortar and pestle, pound the garlic into a paste.  Add the washed mint leaves, and pound again until a paste.  If you don’t have a mortar and pestle, finely chop the mint by hand, and grate the garlic with a fine grater (I recommend a microplaner if you don’t have one, I use mine almost every day).

Scrape the garlic and mint into a bowl, add the yoghurt and mix until combined.  Serve.

This will keep in the fridge for about 2 days, but is best to make and use fresh.

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