Indian Coriander and Mint Dip
PRINT RECIPE
- Fresh coriander 75g
- Mint leaves 50g
- 1/2 Chopped red chilli
- 2 tsp Lemon juice
- 1 tsp Toasted cumin seeds
- 1 tbsp Ground almonds
- 1/2 tsp of freshly cracked black pepper
- 200g Greek yogurt
- Add all the ingredients to a blender and blitz until smooth.
- Serve alongside a naan bread and the Whitworths protein by nature lentil dhal.