Yoghurt and Pomegranate Sauce

Name: Yoghurt and Pomegranate Sauce
Yield: Serves 4
Ingredients: sea salt and black pepper; seeds of 2 pomegranates, without the bitter yellow membrane; 2 small bunches fresh flat-leaf parsley, roughly chopped; 150 g home-made or Greek yoghurt, thinned with 1½ tablespoons milk; ¼ garlic clove, crushed to a paste with salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

When pomegranates are in season at the end of the year, this jewel-like sauce makes anything look ravishing, fish and lamb especially. Another yoghurt sauce – also ideal with fish – is made with 200g yoghurt, chopped dill, garlic and seasoning.

Ingredients

150 g home-made or Greek yoghurt, thinned with 1½ tablespoons milk

Sauce
Vegetarian
Gluten-free

Method

In a mixing bowl, mix the yoghurt with the garlic, then stir in the pomegranate seeds and parsley and taste for seasoning.