A fresh twist on a classic. Greek yoghurt is swirled with Hagen’s mint sauce, then topped with lemony cucumber and fresh mint. Cool, bright and tangy — the perfect sauce to serve alongside roast lamb or grilled meat.
Serves | 4 to 5 people
Ingredients
1 Lebanese cucumber, peeled, deseeded and diced into small cubes
Juice of ½ a lemon
½ a handful of fresh mint leaves
1 cup Greek yoghurt
½ a bottle of Hagen’s Mint Sauce
Olive oil
Salt
Directions
Place your yoghurt in a serving dish. Using the back of a spoon, create little pockets in the yoghurt in a swirling motion.
Pour the mint sauce into the pockets, still revealing parts of the yoghurt. In a bowl, mix the cucumber with lemon juice, a drizzle of olive oil and salt.
Place the cucumber mixture in the centre of the dish. Sprinkle over the mint leaves and finish with salt and a drizzle of olive oil.
