Pea, Pistachio and Herb Coconut Yoghurt Dip
Serves: 6
=R1=
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Serves: 6-8
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Serves: 10-12
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- 150g frozen peas
- 2 tbsp extra-virgin olive oil
- Salt & pepper, to taste
- 500g Coco Tribe Natural Coconut Yoghurt
- Zest & juice 1 lemon
- 1 clove garlic, crushed
- 1 tbsp ground cumin
- 80g pistachios, roasted, crushed
- ½ bunch flat-leaf parsley, leaves, finely chopped
- ½ bunch mint, leaves, finely chopped
- 3 shallots, finely sliced
- 2 tbsp capers, finely chopped
- 2 tbsp cornichon, finely chopped
- 1 clove garlic, crushed
- 1 tbsp red wine vinegar
- ⅓ cup extra-virgin olive oil
- ½ small punnet baby herbs (optional)
- 2 tbsp picked dill
-
To serve - Raw veggies like cucumber, lettuce leaves, baby carrots, snow peas or radishes
Method
- Defrost peas under cold running water. Crush in blender or mortar and pestle with olive oil and season with salt and pepper. Set aside.
- In mixing bowl, combine yoghurt, lemon zest and juice, garlic and cumin. Season with salt and pepper and set aside.
- Combine pistachios with prepared herbs, capers, cornichons, vinegar and oil then season and mix well to combine.
- Spoon yoghurt over serving plate then spoon over some of peas, pistachio and herb salsa.
- Use spoon to swirl this around and “rustically” combine.
- Spoon over some more pistachio salsa and finish with baby herbs if using and picked dill. Serve with selection of prepared raw vegetables and breads to dip.
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