Yoghurt, cucumber and mint dip

Name: Yoghurt, cucumber and mint dip
Yield: Serves 4.
Ingredients: 4g walnut pieces; 200g Greek yoghurt; 120g cucumber, wash, coarsely grate, squeezed dry to remove excess liquid; 0.5g dried mint; 25g golden raisins; 2g fresh mint, finely chopped; 2g sea salt; 1g ground black pepper; 2g dried rose petals; 4ml extra virgin olive oil

Inspired by Sabrina Ghayour; home to simple, vibrant and flavourful fuss-free recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.

Download our yoghurt, cucumber and mint dip recipe by clicking the link below.

View the recipe card here

Ingredients

Serves 4.
4g walnut pieces
200g Greek yoghurt
120g cucumber, wash, coarsely grate, squeezed dry to remove excess liquid
0.5g dried mint
25g golden raisins
2g fresh mint, finely chopped
2g sea salt
1g ground black pepper
2g dried rose petals
4ml extra virgin olive oil
Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 423kJ/101Kcal

Method

1. Lightly toast off the walnuts in the oven at 180°C for 3-4min, leave to cool, thenchop into small pieces.
2. Place the yoghurt in a mixing bowl, add the cucumber, dried mint and raisins, mix to combine. Add three quarters of the walnuts and fresh mint, season with salt and pepper.
3. Place in a serving bowl, drizzle with the oil and scatter with the rose petals and the remaining walnuts and mint.