This savoury yogurt goes as beautifully with the Dutch Baby (recipe here) as it does with toast, warm flatbread, or pita. Choose organic yogurt, which is slightly higher in omega-3s than nonorganic, for the greatest heart-health benefits. Make it a meal by doubling the recipe and adding a poached egg or two on top.
Sleep-in option
Make the savoury yogurt base up to 1 day in advance. Give it a stir before serving, plating, and garnishing with your toppings.
Preserved Lemon and Roasted Red Pepper Savoury Yogurt
Ingredients
- 3/4 cup (180 mL) plain Greek yogurt
- 2 Tbsp (30 mL) chopped fresh cilantro, plus more for serving
- 1/4 tsp (1 mL) grated garlic
- 1/4 small preserved lemon, seeds removed, flesh and skin finely chopped
- 1/8 tsp (0.5 mL) ground black pepper
- 1 roasted red pepper, seeded and thinly sliced
- 1 Tbsp (15 mL) toasted sunflower seeds
- 2 tsp (10 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) zaíatar or toasted sesame seeds
- 1/4 tsp (1 mL) sumac or sweet paprika
Nutrition
Per serving:
- calories166
- protein7g
- fat10g
- saturated fat2g
- trans fat0g
- carbohydrates14g
- sugars9g
- fibre3g
- sodium68mg
Directions
01
In medium bowl, stir to combine yogurt, cilantro, garlic, lemon, and pepper. Swirl onto small plate and make a well in centre, filling it with roasted red pepper, a sprinkle of sunflower seeds, a drizzle of olive oil, and a dusting of zau2019atar and sumac. Serve chilled.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
