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Black garlic yoghurt sauce


Black garlic yoghurt sauce name

4 large black garlic cloves (available from Farros or online)
100-150 gms Greek yoghurt
1 ½ tsps. Lemon juice
2gms fresh dill
2 gms fresh basil
2 gms fresh tarragon
Salt and black pepper

Place the black garlic cloves in the small bowl of a food processor with 2 tblspns of the yoghurt, 1/3 tsp of salt, 2 tbspns of olive oil and the lemon juice. Blitz to a rough paste and then combine with the remaining yoghurt. Keep in fridge until needed.
Chop herbs and mix together. Set aside. Roast vegetables of your own choice with oil, pepper and salt and chilli flakes (optional) until brown and cooked through. Leave to cool. Arrange the vegetables on a platter spoon over yoghurt sauce and sprinkle fresh herbs.

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