I always love to have a beautiful sauce or two in my fridge. It means that pulling together healthy and tasty meals is a simple task. I especially love to add a drizzle on top of my own lunchtime fry-up. Lunch for me usually consists of leftovers and steamed or roasted vegetables (also often found in glass bowls in my fridge).
This is the first of the two sauces I will share with you. Both sauces complement very similiar dishes, though this one has a definite Middle Eastern flavour. With two cloves of garlic in each recipe, they both of have plenty of zing! The Salsa Verde can be found here.
- 2 clove garlic
- Two sprigs of mint
- ½ bunch of coriander
- 125g Greek yoghurt
- 1 lemon – halved
- 40ml olive oil
- Place garlic, mint and coriander into mixing bowl and chop 5 secs/sp 7.
- Add yoghurt and put lid and MC in place. Squeeze juice of lemon onto the lid. Blend 30secs/sp3. Whilst blades are turning, drizzle oil onto the lid so that it slowly emulsifies into the yoghurt.
- Drizzle dressing over the salad and serve the remaining in a jug or bowl.
any middle eastern morsels, such as felafels,
a dressing to the famous Thermomix Beetroot Salad
tossed through some steamed green beans
a garnish for any Moroccan or Middle Eastern meat dishes
drizzled over BBQ kebabs