Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1 small handful parsley, leaves coarsely chopped
1 small handful cilantro, leaves
coarsely chopped
9 oz (250 grams) pickles, coarsely chopped (2–3 medium pickles)
1 tablespoon capers, drained and coarsely chopped
1 cup Greek-style yogurt
1 tablespoon dijon mustard
Juice of 1 lemon
Preparation
Put all of the ingredients in a large jar and mix well. Season with salt and pepper and store in the fridge in an airtight container.
From Bondi Harvest © 2016 by Guy Turland and Mark Alston. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from HarperCollins.
