Spicy Yoghurt
Make this spicier by adding more green chillies
Makes enough for: 1 batch dip
Ingredients
- 45 g preserved lemon flesh, roughly chopped
- 45 mls olive oil, plus extra to serve
- 20 g fresh coriander, roughly chopped
- 20 g fresh parsley, roughly chopped
- 7.25 mls fructose
- 1.25 mls ground cardamom
- 1 jalapeño chilli, trimmed and roughly chopped
- 0.625 mls ground cloves
- 300 g thick yoghurt
Method
- Place the preserved lemon, oil, coriander, parsley, fructose, cardamom, chilli and cloves into a blender
- Blitz to a rough paste then pour into a bowl and add the yoghurt
- Blend to combine, drizzle a little bit of olive oil over the top and serve