As part of a series of quick dishes to serve with drinks this Mezze item of thick Salted Greek yoghurt with herb oil is super fast. But also a bit different, refreshing and served with crisp raw vegetables.
1 cup of Greek Yoghurt, the thickest you can find.
1/2 teaspoon good quality salt
1/4 cup of Waiheke Herb Spread
2 tablespoons cold pressed olive oil
A mix of crisp baby vegetables and asparagus spears.
- Pile the Greek yoghurt into the centre of a large plate, use the back of the spoon to press runnels and divots to catch the herb oil. Sprinkle with salt.
- Mix the heb spread and olive oil and drizzle into the spaces made in the yoghurt.
- Wash, dry and tidy up any funny-looking bits on the crudité. Arrange around the outside.
Notes:
Buying well is the key to serving delicious, interesting and fast eats. Below are my recommendations when out shopping for this recipe.
The Greek yoghurt is Zany Zeus. It is the best, thickest most authentic Greek yoghurt I have ever found in New Zealand. They are a Wellington company and I have checked it is stocked nationally. Above is a link to their online shop. If you need to thicken a yoghurt to make a labne (or yoghurt cheese), line a sieve with muslin or a coffee strainer and sit over a bowl in the fridge for 12 hours.
Waiheke Herbs does a few different varieties of herb spreads now. They are especially good if you are dairy-free. I use them in Summer on the boat or camping when it's not always practical to take fresh herbs. They jazz up a simple vinaigrette or a ham sandwich on a weekday. These are also stocked nationally and I have linked their stockist page above.
The most complicated part of this recipe is having the right-sized casserole or stove-friendly roasting pan to fit the short rib.
Once your equipment is sorted this recipe is designed to give you plenty of time to chillax. A few minutes of work up front, followed by hands-off 4-4.5 hours in the oven.
