- 150g plain natural or Greek yoghurt
- 5g fresh dill, finely chopped
- 5g fresh oregano, finely chopped
- 1 clove garlic, minced
- 50ml olive oil
- Salt and pepper to season
This can be made a couple of hours in advance and left in the fridge, which will allow the herbs and garlic to infuse, giving a wonderful finished flavour.
Place the yoghurt, dill, oregano and garlic into a bowl and combine.
Add in half the olive oil and season to taste.
Place into a serving bowl, drizzle with the remaining olive oil, and serve.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
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