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.
Garlic and Coriander Yoghurt Dressing
Prep time
Total time
Author: Tamara Morris - My Melbourne Thermo
Ingredients
- 2 clove garlic
- Two sprigs of mint
- ½ bunch of coriander
- 125g Greek yoghurt
- 1 lemon – halved
- 40ml olive oil
Instructions
- 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.
Notes and Variations
Serve with:
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
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
