Mint Yoghurt

• 100 g (3½ oz) full fat Greek yoghurt
• 60 g (2

Pour the yoghurt into a fine strainer and leave it to drain for 5 minutes. This will remove any excess liquid.

Put the yoghurt in a large bowl and add the mint, coriander and chopped garlic. Mix well until all herbs are incorporated into the yoghurt.

Add the lemon zest and juice and season with salt and pepper. Mix well again and taste to check the seasoning. Store in the fridge