Yoghurt sauce
Photography by Photograph by Minka Firth.
INGREDIENTS
1 garlic clove, crushed
2 tablespoons extra virgin olive oil
1 cup Greek-style yoghurt
zest of 1 lemon
2 tablespoons lemon juice
sea salt and freshly ground pepper
handful of fresh mint leaves
METHOD
Combine all the ingredients except the mint in a small bowl and mix well. Taste and adjust seasoning as needed. Just before serving finely shred the mint and stir through.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!