Herbed Coconut Yoghurt Dip


  • ¼ bunch mint, picked

  • ¼ bunch basil, picked

  • 2 clove garlic

  • zest 1 lemon

  • 3 tbsp olive oil

  • 1 lebanese cucumber, finely diced

  • 2 cup coconut yoghurt

  • salt and pepper to taste


In a mortar and pestle, pound the herbs, garlic, and lemon zests to a puree. Mix in the olive oil and season with salt and pepper. Place the coconut yoghurt into a bowl, gently folding in the cucumber and herb puree.

Serve with felafel, flat breads and a simple tabouli-style salad.

Recipe Tom Walton

Photography Leticia Almeida