Savoury Yoghurt with Pomegranate
Sunday, April 20, 2014
The lighter and brighter the days get, the lighter and brighter my food gets. Really not such a bad thing. It's pretty much an all around win-win. Once the food gets lighter, it also requires a bit less cooking, which equals easier meals and less cleaning. Yay!
Like I always say, there's too much bias towards those sweet tooths and not enough love for the savoury ones. You can also do a little bit of a pick and mix with what you put in yours. (Or you go for what I used). It's a little bit like one of my past posts, Turkish Eggs but I like to throw a fried egg in there once in a while if I'm being greedy and eating it all myself. Basically, whatever floats your boat!
This will be a big hit on your breakfast or brunch table to share or even to dip veggies into if you're entertaining.
YOU WILL NEED:
200G NATURAL YOGHURT (I USE THIS ONE).
1 HANDFUL FRESH POMEGRANATE SEEDS
1 TBSP POMEGRANATE MOLASSES
1 TBSP GOOD OLIVE OIL
1 TBSP LEMON JUICE
SEA SALT AND CRUSHED BLACK PEPPER
CRUSHED CHILLI FLAKES (OPTIONAL)
CHOPPED FRESH PARSLEY
CHOPPED FRESH MINT
BREAD OR VEGGIES FOR DIPPING.
Mix the lemon juice into the yoghurt. Pour onto your choice of serving plate and drizzle and sprinkle the rest of your ingredients, adding anything you might feel like (avocado, cucumber, tomatoes, or even a fried or poached egg)!