Pea, Pistachio & Herb Coconut Yoghurt Dip

 

This is a great dish to serve as a snack while people are having a drink and chatting. the best part is, all the components can be made ahead and the dish put together at the last minute and easily increased for larger servings.

Serves 6 as a starter

INGREDIENTS

150g frozen peas

2 tbsp extra virgin olive oil

salt, pepper

500g Coco Tribe Natural Coconut Yoghurt

zest and juice 1 lemon

1 clove garlic, crushed

1 tbsp ground cumin


80g pistachio, roasted, crushed

1/2 bunch flat leaf parsley, finely chopped

1/2 bunch mint, finely chopped

3 shallots, finely sliced

2 tbsp capers, finely chopped

2 tbsp cornichons, finely chopped

1 clove garlic, crushed

1 tbsp red wine vinegar

1/3 cup extra virgin olive oil

1/2 small punnet Baby herbs (optional)

2 tbs picked dill

To serve, a selection of raw veggies like cucumber, lettuce leaves, baby carrots, snow peas, radishes, to serve

METHOD

Defrost the peas under some cold running water. Crush in a blender or mortar and pestle with the olive oil and season with salt and pepper. Set this aside. 

In a mixing bowl, combine the yoghurt, lemon zest and juice, garlic and cumin. Season with salt and pepper and set aside

Combine the pistachios with the prepared herbs, capers, cornichons, vinegar and oil then season and mix well to combine.

Spoon the yoghurt over a serving plate then spoon over some of the peas, pistachio and herb salsa. 

Using a spoon swirl this around to 'rustically' combine.

Spoon over some more pistachio salsa and finish with baby herbs if using and picked dill. Serve with a selection of prepared raw vegetables and breads to dip. 

Recipe created in collaboration with Tom Walton.

 
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