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Mediterranean Yoghurt

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Easy (2874)      Vegetarian (1517)      Quick (1387)      Yoghurt (54)      Yogurt (24)     
My mediterranean yoghurt is a savoury alternative to the more usual sweet flavoured yoghurts we eat. You could pot it up and take it to work with you for lunch, cook it in a pasta, with noodles, or use it as a low fat alternative to mayonnaise in a prawn cocktail.

Preparation Time: 10 minutes
Cooking Time: 1 minute
Makes: 6 servings

340g Greek yoghurt
100g chestnut mushrooms
80g olives in olive oil
80g sun dried tomatoes
40g red pepper
2 tbsp tomato chutney
½ tsp ground basil



Stir the chutney into the yoghurt until it is fully incorporated.


Sprinkle the basil in a little at a time, and stir.


Chop the red pepper, and heat in the microwave for one minute with the mushrooms.

Mix the mushrooms, red pepper, sun dried tomatoes, and olives together, and blend in a food processor

Pour in the yoghurt and blend again.


Pour the yoghurt into a sealable container.

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