Ingredients
400g Greek yogurt
4 spring onions
, finely sliced
1 tbsp each dill and mint, chopped
extra-virgin olive oil, for drizzling
Method
Tip the yogurt into a fine sieve set over a bowl, then leave to drain in the fridge for 1 hr. Discard any liquid that has drained off. Scrape into a mixing bowl, then stir in the onions and most of the herbs. When ready to serve, drizzle with a little extra virgin olive oil and sprinkle with the remaining herbs and a little black pepper.
İts look nice but yogurt is from turkish culture not greek 😀
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