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.