A simple bowl of yoghurt is easily transformed into something special by adding a few delicious toppings. Use whatever seeds and nuts you have, and fresh herbs can be used in place of the dried mint.
INGREDIENTS
1½ cups thick plain yoghurt
1 teaspoon sea salt
2 tablespoons tahini paste, well stirred
2 tablespoons pomegranate molasses
1 teaspoon dried mint
2 tablespoons toasted pumpkin seeds
2 tablespoons barberries or chopped cranberries
2 tablespoons pistachios
METHOD
Combine the yoghurt and salt then spread out on a wide, shallow dish.
Drizzle over the tahini paste then the pomegranate molasses. Use the tip of a spoon to gently marble together but don’t over-mix.
Top with all the remaining ingredients and drizzle over a little olive oil if desired. Make 1½ cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!