Easy Mezze: Salted Greek Yoghurt with Herb Oil and Crudité
Part of a series of quick dishes to serve with drinks, this salted Greek yoghurt with herb oil is super fast — but also a bit different, refreshing, and served with crisp raw vegetables.
Ingredients
- 1 cup Greek yoghurt, the thickest you can find
- ½ teaspoon good-quality salt
- ¼ cup Waiheke Herb Spread
- 2 tablespoons cold-pressed olive oil
- A mix of crisp baby vegetables and asparagus spears
Method
- Pile the yoghurt into the centre of a large plate, using the back of the spoon to press runnels and divots to catch the herb oil. Sprinkle with salt.
- Mix the herb spread and olive oil and drizzle into the spaces in the yoghurt.
- Wash, dry and tidy up the crudité, and arrange around the outside.
Notes
Buying well is the key to delicious, interesting, fast eats. The Greek yoghurt is Zany Zeus — the best, thickest, most authentic Greek yoghurt I've found in New Zealand (a Wellington company, stocked nationally). To thicken a yoghurt into labne, line a sieve with muslin or a coffee filter and sit it over a bowl in the fridge for 12 hours.
Waiheke Herbs does several herb spreads now. They're especially good if you're dairy-free — I use them in summer on the boat or camping when fresh herbs aren't practical, and they jazz up a vinaigrette or a ham sandwich on a weekday. Stocked nationally; stockist link above.
The Pairing
Cool, salty yoghurt and crisp vegetables call for a crisp, aromatic white or a dry sparkling. Browse the Pinot Gris + Riesling or the sparkling collection.