Herb and Preserve Lemon Yoghurt
A super quick to whip up, zesty, herby dip - versitile to accompany a variety of dishes.
Ingredients
200g Greek yoghurt or alternative yoghurt
A sprig of parsley and dill
Half a preserve lemon
A teaspoon of capers or 4 green olives
Salt and pepper to season
Method
Chop the herbs finely with most of the stalk.
Add to the yoghurt. Chop the lemon finely and add to yoghurt, along with the capers or green olives and season .
Tip
Preserve lemon is easily found in most supermarket and local stores.
I do make my own homemade “preserved lemon”; a quick express version; peel the rid into long strips of two lemons with the juice of both into a saucepan, with a pinch of sea salt and 1/4 cup of water.
Place the water in a pan on a low heat and warm slowly for 10 - 15 minutes. The lemon rind should feel soft once it has been boiled.
The homemade Preserve Lemon keeps well in the fridge for a couple of weeks .