Alan Turner, Terence Williamson

Tahini Lemon Yoghurt

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Preparation info
  • /

    150 g

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Brunch the Sunday Way: Over 70 delicious recipes from London's legendary Sunday Cafe
Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

  • About

Ingredients

  • 125 g (4½ oz) thick Greek yoghurt
  • 25 g (1

Method

Put the yoghurt in a small mixing bowl. Add the tahini, garlic, and lemon zest and juice. Mix well and season with salt and pepper. Mix again and refrigerate until needed.

The tahini yoghurt will keep in the fridge for up to 5 days.