Yoghurt with Pomegranate, Cucumber and Pistacho dip
Hello. Happy hump day. 😉
Today I’m sharing a recipe that I found in a Superfood Ideas magazine last year. I tore it out and kept it to try over the silly season. It is delicious!
The little pops of pomegranate are delicious, and the freshness of all the flavours combined is heaven. I added lemon to mine, to take it to the next level. You can leave it out or add it too.
INGREDIENTS
500g jalna greek yoghurt
1 french shallot, chopped finely
1 cucumber, chopped
150g pomegranate seeds
100g pistachio kernels, chopped
a handful of mint leaves, chopped
1 tablespoon lemon juice
olive oil, to drizzle
pita bread, for dipping
METHOD
- In a large bowl, mix the yoghurt and French shallot. Save a few spoonfuls of cucumber, pomegranate, pistachio to use as garnish.
- Add the mint to the yoghurt mix and lemon juice, and then gently combine everything. Season with salt and pepper.
- Place the mixture into a beautiful shallow serving bowl, top with the reserved cucumber, pomegranate and pistachio. Drizzle with a little olive oil and serve with pita bread.
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