Yoghurt with Pomegranate, Cucumber and Pistacho dip

Ingredients

500g Jalna Greek Yoghurt

1 French shallot, chopped finely

1 cucumber, chopped

150g pomegranate seeds

100g pistachio kernels, chopped

A handful of mint leaves, chopped

1 tablespoon lemon juice

Olive oil, to drizzle

Pita bread, for dipping

Method

• In a large bowl, mix the yoghurt and French shallot. Save a few spoonfuls of cucumber, pomegranate, pistachio to use as garnish.
• Add the mint to the yoghurt mix and lemon juice, and then gently combine everything. Season with salt and pepper.
• Place the mixture into a beautiful shallow serving bowl, top with the reserved cucumber, pomegranate and pistachio. Drizzle with a little olive oil and serve with pita bread.

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