Golden Chermoula & Yogurt Dip

SERVES 4-6 AS SHARING PLATES

500g Greek yogurt

I fat garlic clove, peeled and crushed

4-6 tbsp Golden Chermoula

(see page 261)

Extra-virgin olive oil, to drizzle

20g fresh dill, leaves picked (mint or flat-leaf parsley leaves are excellent substitutes)

Dried edible rose petals, to garnish

Creamy yogurt is the perfect conduit for herbaceous and wonderfully spiced chermoula. Serve this with your favorite roasts or grills, or enjoy as a dip alongside various recipes in this book, such as Smoky Eggplants & Sautéed Tomatoes (see page 42), Kefta with Spiced Butter (see page 128) or the Harissa Leg of Lamb with Hibiscus & Cumin Salt (see page 132). Substitute Greek yogurt for coconut yogurt, or your preferred dairy-free yogurt.

1. Place the yogurt and garlic in a bowl. Season to taste with sea salt flakes and black pepper and whisk to combine.

2. Spoon the yogurt onto a shallow bowl or deep plate and flatten slightly. Spoon the chermoula onto the yogurt and press in with a spoon to make "wells." Drizzle with oil and scatter over the dill and dried rose petals.

3. Serve right away or store tightly covered in the fridge if serving later.