Yoghurt, Mint and Pistachio Sauce
Photography by 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
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