Ingredients

• 1 large tub of Clandeboye Greek Yoghurt
• 2 TBSP capers, finely chopped
• 1 cucumber, grated and left to drain in a sieve
• 8-10 pitted green olives – we used ones stuffed with pimentos for fab taste and looks
• 6-8 pitted black olives
• Seeds from half a pomegranate. Or, buy a little tub of ready prepared seeds
• A handful of flat leaf parsley (or dill), chopped
• A handful of fresh mint leaves, chopped
• Zest and juice of a lemon
• Dukkah Spices

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Steps

1. In a small saucepan heat 6 tbsp good quality oil and add 2-4 cloves of crushed garlic.
2. Heat gently for a couple of minutes, until the garlic is just golden and remove from the heat. Allow to cool.
3. In a large bowl (keeping a little of everything back for garnish) put the rest of your ingredients together and mix together.
4. Put on a platter and garnish Add a sprinkle of Dukkah spices – this really lifts this recipe to another level, so it’s worth buying some. For texture and taste, Olives Et Al is the best supermarket brand we’ve tried.