Recipe: Megan Priscott, Red Kitchen | Photography: Ashlee deCaires
This is delicious spread on crackers with smoked salmon, or on a mezzo platter.
250g thick Greek yoghurt
sea salt
olive oil
fresh thyme
Mix quarter of a teaspoon of salt into the Greek yoghurt.
Line a colander with mesh (or a clean tea towel) and pour the Greek yoghurt in. Allow it to drain over a bowl overnight.
The next morning put the thick yoghurt in a bowl and mix until it is creamy and smooth.
Spread this on a plate to enjoy with lamb koftas, with roasted baby beets or pop in a jar and sprinkle with Middle Eastern spice mix, a drizzle of good olive oil and finish with a few fresh thyme leaves and store in the fridge for up to a week.
Middle Eastern Spice Mix
40g coarse sea salt
2 tbsp pink peppercorns
1 tbsp sumac
zest 2 lemons
4 tbsp toasted sesame seeds
Place salt and peppercorns all the ingredients in a mini food processor and pulse until it is palatable. Add the remaining ingredients and pulse until it is just mixed.
