Herbed Coconut Yoghurt Dip

Ingredients 

• 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

Method

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