MAKES 200ml
• 150g live full-fat natural yoghurt
• 1 tbsp extra virgin olive oil
• 1 heaped tsp ground cumin
• 1 heaped tsp caster sugar
• pinch of salt and pepper
Place the yoghurt in a small bowl, add the olive oil, cumin and sugar and whisk together. Season with the salt and pepper. Serve with chicken tagine, or BBQ or roast lamb'.
MAKES 200ml
• 150g live full-fat natural yoghurt
• 1 tbsp extra virgin olive oil
• 1 garlic clove, peeled and grated
• zest and juice of 1/2 lemon
• pinch of salt and pepper
Place the yoghurt in a small bowl, then whisk in the olive oil, garlic, lemon, salt and pepper. Serve as a dip with fresh bread and seasonal vegetables or with slow roast lamb or grilled fish.
MAKES 300ml
• 1 aubergine
• 200g live full-fat yoghurt
• squeeze of lemon juice
EQUIPMENT
• barbecue
While the barbecue is heating up, place the aubergine on the grill and leave to char, turning it occasionally, gently pressing it flat as you do so, so it is blackened all over and soft all the way through. It needs to be completely collapsed, almost falling apart. Remove from the grill, cut it in half and leave to cool.
When the aubergine is cool enough to handle, scoop out all of the soft insides into a bowl, avoiding the black charred skin if you can. Chop the flesh finely, then add the yoghurt and lemon juice and mix with a fork. Serve with anything off the BBQ.
NOTES
Smaller aubergines are generally better for this dip as they won’t be full of seeds.