Yoghurt with Pomegranate, Cucumber and Pistacho dip
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
- 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.