Menu
0
0
✖

Your Cart is Empty

Home / Recipes
Previous  / Next

Easy Mezze; Salted Greek Yoghurt with Herb Oil and Crudité

Easy Mezze Plate, Greek Yoghurt and Waiheke Herbs Italian Spread with Cudite

As part of a series of quick dishes to serve with drinks this Mezze item of thick Salted Greek yoghurt with herb oil is super fast.  But also a bit different, refreshing and served with crisp raw vegetables.

1 cup of Greek Yoghurt, the thickest you can find.

1/2 teaspoon good quality salt

1/4 cup of Waiheke Herb Spread

2 tablespoons cold pressed olive oil

A mix of crisp baby vegetables and asparagus spears.

  1. Pile the Greek yoghurt into the centre of a large plate, use the back of the spoon to press runnels and divots to catch the herb oil.  Sprinkle with salt.
  2. Mix the heb spread and olive oil and drizzle into the spaces made in the yoghurt.
  3. Wash, dry and tidy up any funny-looking bits on the crudité.  Arrange around the outside.

Notes:

Buying well is the key to serving delicious, interesting and fast eats. Below are my recommendations when out shopping for this recipe.

The Greek yoghurt is Zany Zeus.  It is the best, thickest most authentic Greek yoghurt I have ever found in New Zealand. They are a Wellington company and I have checked it is stocked nationally. Above is a link to their online shop.  If you need to thicken a yoghurt to make a labne (or yoghurt cheese), line a sieve with muslin or a coffee strainer and sit over a bowl in the fridge for 12 hours. 

Waiheke Herbs does a few different varieties of herb spreads now.  They are especially good if you are dairy-free.  I use them in Summer on the boat or camping when it's not always practical to take fresh herbs. They jazz up a simple vinaigrette or a ham sandwich on a weekday. These are also stocked nationally and I have linked their stockist page above.


 


Also in Recipes

Lemon, Greek Yoghurt and Olive Oil Ring Cake

An updated old-fashioned cake for Mother's Day.  Served with a simple lemon glaze and Greek yoghurt swirled with lemon curd.

 An updated old-fashioned cake for Mother's Day.  Served with a simple lemon glaze and Greek yoghurt swirled with lemon curd.


     

     

    Watermelon and Feta Salad

    A fast and bright way to say farewell to Summer days.  Scrounge the mint tips from the dried-up plants out the back, drizzle a little verjuice or squeeze over fresh lime. 
    Fish with Fennel Fern and Seeded Mustard

    Makes: Enough for each person to have 200g of fresh fish

    Notes: I tested this recipe with three commonly available NZ white fish.

    Ling which took 10 minutes plus resting 5.

    Gurnard and Tarakihi both took 7 minutes plus resting. 

    The resting gives you a bit of wriggle room but look for fillets about the same size.  With the Ling for example I folded the tail of the fillets under to make them the same width as the fatter section of the fillet. 

    Why recipes from Laura? 

    • Many of you know Laura from talking through your orders over the phone. Or you already get her great emails.

      Laura came to The Wine List from her background as a food writer. Before having her 3 girls Laura published 2 cookbooks, spent 3 years writing a weekly column with the Sunday Star Times. Appeared as a regular on Good Morning TV and wrote recipes and styled food photos for numerous magazines and food companies. She trained at Leith’s School of Food and Wine in London as a chef.  Worked as a chef here and in AU, had a catering company and ran the Nestle New Zealand Test Kitchen.