Haydari & Chopped Salad
Enjoy this thick and delicious Haydari dip made from FAGE Total Yoghurt with freshly chopped salad served on warm bread
500g FAGE Total Yoghurt
2 cloves garlic, crushed
4 tbsp. each finely chopped mint & dill
2 mild green chillies, finely chopped
4 tbsp. extra virgin olive oil, plus extra for brushing
2 peppers, finely chopped
1 cucumber, deseeded & finely chopped
1 red onion, very finely chopped
250g baby plum tomatoes, chopped & drained of excess juice
100g pomegranate seeds
Juice 1 orange
4 khobez wraps or thin flatbreads
- Mix yoghurt with garlic and a good pinch of salt. Line a colander set over a bowl with a clean washed j-cloth. Spoon in the yoghurt, tie up the cloth and chill overnight. Mix with half the herbs, half the chilli and half the oil. Spoon into a bowl.
- Mix remaining ingredients except bread in a large bowl and season to taste. Heat oven to a medium heat, brush breads with oil and tear into large chunks, bake on a lined tray for 5 minutes until slightly crisp. Serve with the salad.