Yoghurt, Mint and Pistachio Sauce
Photography Aaron McLean.
INGREDIENTS
1 cup thick plain yoghurt
finely grated zest 1 lemon
¼ cup finely chopped mint
1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons chopped pistachios
sea salt and freshly ground pepper
METHOD
Combine the yoghurt, zest, mint, garlic and olive oil in a bowl. Season and fold through the pistachios. Makes 1¼ cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.