Yoghurt and pea dip
Simple dip, inspired by my trip to Israel, where chef Osher served labneh with apricot and zucchini salad. I loved the way he placed the labneh around the plate and the salad in the middle, so that everyone can take a spoonful and eat it like dip with bread or even as salad. In this case, the main ingredient is Tigg's Pea and Basil Sauce. It just tastes so, so good together with avocado, shrimps and peas.
300 g Turkish yoghurt
4 tbsp Tigg's Pea & Basil Sauce
150 g shrimps
150 g peas
1 avocado, cut into pieces
2 tbsp extra virgin olive oil
small handful of basil and peppermint
sea salt to taste
freshly ground pepper to taste
Place the yoghurt on a plate by making a well in the center. Put the sauce in the well and a bit on the sides of the yoghurt. Add peas, avocado, shrimp and drizzle with olive oil. Add basil and peppermint leaves and some salt and pepper if needed. Serve right away with some bread or just like that as a side with other dishes.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s