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Sussex Twist on a classic Turkish dip


200g of Spinach

1 bunch of wild garlic, chopped

1 bunch of Parley, chopped

1 small onion, thinly diced

120g of Plawhatch Greek style Yoghurt

1 teaspoon of chopped mint

2 tablespoons of extra virgin olive oil

Salt and pepper to season


Blanch the spinach and wild garlic for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.

In a bowl, combine the chopped spinach, Wild garlic, parsley, mint and diced onion. Stir in the yoghurt, and olive oil. Season with salt and pepper to taste, drizzle alittle more olive oil on top to serve. Perfect with Mamoosh Pittas!

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