Parsley Yoghurt

Parsley Yoghurt

5 min, blend or stir

Ingredients

greek yoghurt   200g
parsley         large handful
garlic          1 clove
lemon           1/2
olive oil       1 tbsp
salt            to taste

Blend it for a smooth lime-green sauce, or finely chop the parsley and stir through for a white sauce with green flecks.
Loosen with a splash of water if you want it drizzly.

Recipe

1. Blend until smooth and green:

[yoghurt 200g, parsley large handful, garlic 1 clove, lemon juice 1/2, olive oil 1 tbsp, salt to taste]

Or chop the parsley fine and stir everything together by hand.

2. Taste and adjust with more salt and lemon.

Top with pickled red onions for a sharp, pink finish against the green.

Mix-ins

Classic ways to take it somewhere:

mint              cooling, great with lamb
cumin + chilli    warm and smoky
tahini            richer, nuttier
sumac             tangy, lemony
grated cucumber   makes it tzatziki
dill / coriander  in place of the parsley

Lovely with souvla wrapped in a warm flour tortilla with pickled onions, a souvlaki style wrap.