Recipes › Dips › Harissa Dressing

Recipes

250g natural or Greek Yoghurt

1 bunch parsley, leaves and small stems

1 bunch coriander, leaves and small stems

4 garlic cloves

1 whole jalapeño, deseeded

1 green capsicum, deseeded

3 green Serrano chilies, deseeded

1 tsp coriander, ground

1 tsp cumin, ground

1 tsp caraway, ground

50g EVOO

½ teaspoon salt

In a food processor, place all ingredients except yoghurt. Pulse and scrape down sides until finely diced.

In a bowl, using a spoon, stir through yoghurt until combined.

Serve chilled.

Note: Stirring through the yoghurt rather than placing in the food processor maintains some volume in the sauce, rather than making it too runny.