This special dip of saffron, mint and Greek yogurt goes great with the Moroccan Mechoui lamb - or on its own as a veggie treat.
Serves 8 as an accompaniment
Takes 12 minutes to make, plus infusing
Per serving:
30kcals
2.3g fat (1.3g saturated)
1.7g protein
0.7g carbs
0.5g sugar
trace salt
1. Put the saffron into a small bowl. Cover with 1 tablespoon just-boiled water and set aside for 10 minutes.
2. Crush the garlic. Add to the yogurt with mint. Strain over the saffron liquid, season and stir. Set aside covered, to infuse for 1 hour.
3. Just before dishing up, stir again and serve with the barbecued lamb.
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