Spiced Yoghurt

Description

This is also very good with cold roast lamb or as dip to accompany flat breads.

500ml natural yoghurt

2 tsp cumin seeds (toasted) (or if you prefer 2 tsp ground cumin lightly toasted)

20 mint leaves (finely sliced)

2 tbsp finely chopped parsley leaves

1/2 tsp flaky sea salt

1/8 tsp freshly ground black pepper

· Place a sieve lined with muslin over a bowl.

· Pour yoghurt into the muslin. Pull the corners together and tie up with kitchen string.

· Leave to sit in refrigerator for 4 hours or overnight.

· The following day discard any liquids collected in the bowl and transfer yoghurt from muslin to a clean bowl.

· Place cumin seeds in a mortar and using a pestle grind finely (or grind in a spice grinder).

· Add mint, parsley, salt and pepper.

· Serve, or for even better flavour, cover and leave in refrigerator until the following day.