Page title and description
Salad dressings & dips
- 1 tsp mustard seed (black)
- 1 tsp cumin seeds
- 300g spinach, washed and stems removed
- 2 garlic cloves, crushed
- 440ml yoghurt
- zest and juice of 1 lemon
- salt and pepper
Prep time: 5 min
Cooking time: 5 min
Step 1'Dry fry' mustard and cumin seeds in a frying pan until they pop. Remove from heat.
Step 2Blanch spinach quickly in boiling water, refresh, drain and squeeze out excess water. Chop spinach finely.
Step 3Add garlic, spinach, lemon zest and juice, spices, and salt and pepper to the yoghurt.
Step 4This is a good accompaniment to most curries (apparently our national dish nowadays) or with grilled lamb/chicken and saffron rice.