Flatbreads with yogurt & cumin dip
You can make an inexpensive and well-flavoured dip with a few fresh herbs and a pot of Greek yogurt
Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 5 minutes plus chilling
Vegetarian
- Add the coriander, chilli and cumin to the yogurt and season. Tip into a fine mesh strainer, spread it out to the sides and set over a bowl. Chill for 1 hour then discard the drained water. Spread the yogurt mixture over a serving plate.
- Just before serving drizzle with olive oil, a few coriander leaves and serve with the flatbread cut into triangles.
Per serving
126 kcalories, protein 4.4g, carbohydrate 9.1g, fat 8.3 g, saturated fat 2.9g, fibre 0.8g, salt 0.29 g
Recipe from olive magazine, January 2009.
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http://www.bbcgoodfood.com/recipes/8899/
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Ingredients
- small bunch coriander , chopped, plus a few leaves to decorate
- 1 green chilli , seeded and chopped
- 1 tsp cumin seeds , toasted and lightly crushed
- 500g Greek yogurt
- extra-virgin olive oil to drizzle
- 1 pack Middle Eastern flat breads
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Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 5 minutes plus chilling
Vegetarian
Ingredients
- small bunch coriander , chopped, plus a few leaves to decorate
- 1 green chilli , seeded and chopped
- 1 tsp cumin seeds , toasted and lightly crushed
- 500g Greek yogurt
- extra-virgin olive oil to drizzle
- 1 pack Middle Eastern flat breads
Per serving
126 kcalories, protein 4.4g, carbohydrate 9.1g, fat 8.3 g, saturated fat 2.9g, fibre 0.8g, salt 0.29 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
