- 4 sprigs fresh mint
- freshly ground black pepper
- ¼ clove garlic
- 1 lemon
- 200g natural yoghurt
- sea salt
Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
Cut the lemon in half.
Squeeze the juice into a bowl, using your fingers to catch any pips.
Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
Have a taste and add a squeeze more lemon juice, if you think it needs it.
Transfer to a serving bowl, and serve with a platter of veggies for dipping.